Eating healthy can seem like a full time job. After a long day it is hard to think about planning and cooking a healthy meal. We are always looking for not only easy and nutritional meals but also ones that one leave us spending loads of time cleaning up. This is an easy and one pot meal which is perfect of the week night. The sauce and steamed broccoli can be made ahead of time to make it even quicker. You can substitute shrimp for any other fish or chicken.
RICE AND SHRIMP OR CHICKEN
2 shallop finely sliced
6 garlic cloves minced
1 2 inch pieces of fresh ginger grated or finely chopped
6 cardamon pods
2 star anis
1,5 cup basmati rice, rinsed
1 tablespoon of olive oil or sesame oil
700 g of shrimp Salt
PEANUT SAUCE 3/4 cup creamy peanut butter 3 tablespoons soy sauce 2 tablespoons rice vinegar
Zest and juice of one small lime 3 teaspoons Sriracha 1 1 inch piece ginger grated or finely chopped 1 teaspoon of agave
1/2 of broccoli lightly steamed
1 cucumber thinly sliced on a diagonal 1/2 cup cilantro roughly chopped
Place a medium heavy pot or dutch oven over medium heat and add oil and when hot add shallot and ginger and cook for 2-3 minutes stirring occasionally. Add the garlic and cook for anther minutes before stirring in the star anise and rice. Add 2,5 cups of water and bring to a boil. Once the water is boiling, reduce heat to low and cover and cook for approximately 15-20 minutes.
Once the rice is nearly done stir in the shrimp and cover and cook another 5 minutes or until shrimp are pink. If you prefer crunchier shrimp you can sauté the shrimp in a sauté pan and add at the end.
While the rice is cooking make the sauce. In a medium bowl add all the ingredients and stir adding warm water to thin out the sauce until smooth and liquid enough to pour over the shrimp and rice.
Remove the lid of the rice and with a fork fluff the rice and discard the spices, as much as possible, Serve and top with broccoli, cucumber slices and cilantro. Drizzle over the peanut sauce and enjoy!