24 medium to large shrimp, shell removed and deveined
2 Tbsp / 30 ml olive oil
1 garlic clove, minced
1 Tsp / 15 ml cumin seeds
1 ½ cups / 375 ml Dainty TIME-WISE Brown rice
Salt & freshly ground pepper
2 ¼ cups / 565 ml chicken (or fish stock), brought to a boil
Garnish: 2 Tbsp / 30 ml minced fresh parsley or cilantro
Heat the oil in a medium saucepan over medium heat, add the onion and cook 3 minutes, or until it becomes translucent.
Add cumin seeds and stir for 1 minute.
Add the rice and stir for 1 minute.
Add the hot stock, the salt and the pepper. Bring back to a boil and immediately reduce the heat to low. Cover and allow to cook for 10 minutes.
Stir in the shrimp, cover again for an additional 3 mins, until the shrimp pink and cooked through.