Basmati Rice and Shrimp Pilaf with Thai basil chile oil
By Christine Cushing
Try this very light and flavourful steamed pilaf featuring shrimp as the star protein and crisp snap peas as the green. I suggest cooking the full two cups and using the leftovers to make a quick fried rice the next day.
2 cups good quality basmati rice (500 milliliters) well rinsed
3 1/2 cups water (875milliliters)
12 large shrimp , peeled, deveined
10 sugar snap peas, trimmed , and cut into thirds
Grated lemon grass, to taste
Handful Thai basil, leaves only, finely chopped
Chile flakes , or Scriracha hot sauce to taste
¼ cup extra virgin olive oil (50 milliliters)
In a medium pot, heat butter and rinsed rice , just to toast , over medium heat. Bring to a boil and season with a little salt. Cover , reduce to low heat and cook for five minutes.
Open the lid and quickly arrange shrimp, not overlapping on top of rice and top with sugar snap peas and grated lemon grass and stir to cover shrimp with rice. Immediately put lid back on and continue so simmer for seven more minutes, until rice is tender, shrimp are cooked and moisture is absorbed. Remove from heat and let stand two to three minutes.
Meanwhile, combine the chopped basil, hot sauce and olive oil in a small bowl and stir to blend.
To serve drizzle the Thai basil, chile oil over rice and shrimp.