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Before you jump to Rice Cooker Shrimp Pilaf recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.
Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won't be able to fix the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Green living just isn't that tough. It's about being practical, usually.
We hope you got benefit from reading it, now let's go back to rice cooker shrimp pilaf recipe. You can cook rice cooker shrimp pilaf using 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Rice Cooker Shrimp Pilaf:
- Take 360 ml of Uncooked white rice.
- Use 150 of to 200 grams Frozen peeled shrimp.
- Get 1/2 of Onion.
- Get 30 grams of Carrot.
- You need 30 grams of Frozen corn (or canned corn).
- Take 2 tbsp of Butter (or margarine).
- Get 1 of Soup stock cube.
- Use 360 ml of Water.
- Provide 2/3 tsp of Salt.
- You need 1 of Salt and pepper.
- Prepare 1 of Fresh parsley.
Steps to make Rice Cooker Shrimp Pilaf:
- Rinse the rice and drain in a sieve for at least 30 minutes. Defrost the shrimp and drain. Chop the onion and carrot finely..
- Heat a pan and melt butter. Stir fry the onion, carrot, shrimp and corn. Season lightly with salt and pepper..
- When the color of the onion changes, add the rice and stir fry until translucent..
- Put the stir fried mixture from Step 3 into a rice cooker. Add water and the stock cube, broken up. Then just switch the cooker on and cook the rice..
- Done..
- Sprinkle dried parsley and serve..
- Top the shrimp pilaf with bechamel sauce and cheese to turn it into a rice gratin. ♪.
- I changed the amount of water. If you like soft and tender rice, use 400 ml. If you like firm rice use 360 ml..
Best rice for rice pilaf - basmati rice is the best for both flavour and fluffiness. Basmati is a type of long grain rice - the longer the grain, the fluffier the rice. Rice Pilaf Spices - I've used a combination of cinnamon, cardamom and cumin in this Rice Pilaf. It's reminiscent of Middle Eastern flavours but also. Quick-cooking shrimp and tender baby lima beans turn this side dish into a quick main course.
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