Thai Shrimp and Rice

Yield: 8 Servings (4 1/2 oz.)

Yield: 8 Servings (4 1/2 oz.)

With a just little prep work for the fresh ingredients, and Simplot Good Grains™ Thai Style Red Quinoa & Vegetable Blend, this Thai-style dish is a snap to prepare. The finished result tastes every bit as delicious as it looks.

Ingredient	Weight	Measure
Canola oil	1/2 fl. oz.
Garlic, minced		1 Tbsp.
Ginger, fresh, minced		1 Tbsp.
Green onion, thinly sliced		2 Tbsp.
Chicken broth	4 fl. oz.
Coconut milk	4 fl. oz.
Lime juice	2 fl. oz.
Simplot Good Grains™: Thai Style Red Quinoa & Vegetable Blend	40 oz.	1 bag
Coconut, sweetened, shredded	1 oz.	1/4 cup
Golden raisins	1 1/2 oz.	1/4 cup
Lime zest		1 Tbsp.
Kosher salt		1 tsp.
Coriander, ground		1 tsp.
Cumin, ground		1 tsp.
Cayenne pepper		1/4 tsp.
Shrimp, medium, peeled and deveined, cooked	16 oz.
Snow peas, fresh, thinly sliced	2 oz.	1/2 cup

Preparation Instructions:

Heat oil in a large stockpot over medium heat. Add garlic, ginger and green onions. When softened, pour in chicken broth, coconut milk and lime juice. Bring to a simmer and add Thai style grain blend, coconut, raisins, lime zest, salt, coriander, cumin and cayenne pepper. Cover and cook on low until hot. Stir in shrimp and cook until heated through. Garnish with snow peas.