Chorizo and Shrimp Rice
- 2 1/4 cups long- or medium-grain brown rice
- 6 ounces uncooked spicy Italian pork sausage or 3 ounces Spanish-style cured chorizo
- 2 cloves garlic, peeled
- 1 tablespoon canola oil or vegetable oil
- 1/2 cup chopped yellow onion
- pinch of saffron
- 1 cup clam juice
- 3 1/2 cups kelp stock or low-sodium vegetable stock
- 1 cup fresh or frozen green peas
- 1 teaspoon sea salt
- 1/4 cup ginger, peeled and thinly sliced
- Produce
- Garlic (2 cloves)
- Ginger (1/4 cup)
- Green peas, fresh or frozen (1 cup)
- Yellow onion (1/2 cup)
- Seafood
- Clam, juice (1 cup)
- Meat
- Italian pork sausage or 3 ounces spanish-style cured chorizo, spicy (6 ounces)
- Canned Goods
- Kelp stock or low-sodium vegetable stock (3 1/2 cups)
- Cooking & Baking
- Canola oil or vegetable oil (1 tablespoon)
- Saffron (1 pinch)
- Sea salt (1 teaspoon)
- Pasta & Grains
- Long- or medium-grain brown rice (2 1/4 cups)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published October 23, 2012 (3 months ago).
70 people saved this recipe.
