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The
Birkett Mills
163 Main Street
Penn Yan, NY 14527
315-536-3311
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Kasha
and Shrimp Jambalaya
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YIELD:
4 portions
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Ingredients |
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3/4
cup whole kasha
1/2 cup long-grain rice (not converted)
2 tablespoons vegetable oil
1 package (4 ounces) chorizo, sliced (about 3/4 cup)
1/2 cup sliced celery
1/2 cup diced onion
1/2 cup diced sweet green bell pepper
1 can (14.5 ounces) diced tomatoes and chilies
1 pound shelled cooked medium-sized shrimp or 2 cups cooked
chicken chunks
1 teaspoon salt
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Method |
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In
a large skillet (preferably nonstick), over high heat, cook
and stir kasha and rice until toasted, about 3 minutes; remove
to a bowl. To skillet, add oil; heat until hot; stir in chorizo,
celery, onion and bell pepper; cook and stir over medium high
heat until onion is tender, about 5 minutes. Add kasha and rice
mixture along with 2-3/4 cups boiling water. Cover and simmer
until kasha and rice are tender, 8 to 10 minutes. Stir in tomatoes,
shrimp and salt; cover and cook until hot, about 2 minutes.
If desired, garnish with chopped parsley and/or thinly sliced
green onion. |
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