Dinner in a DASH by Nancy S. Hughes

Author:Nancy S. Hughes
Language: eng
Format: epub, azw3
Publisher: Harvard Common Press
Published: 2019-04-15T00:00:00+00:00

25%

Calcium

8%

Iron

10%

Magnesium

16.41 mg

Potassium

262.81 mg

Shrimp and Buckwheat Pilaf

The secret to cooking buckwheat is not to cook it too long. If you do, you’ll have mushy results. You want it to provide a bit of texture to the dish. Buckwheat groats are sold in major grocery stores and health food stores.

2 tablespoons (28 ml) extra virgin olive oil, divided

12 ounces (340 g) peeled raw shrimp

1 clove garlic, minced

13/4 cups (410 ml) water

1 cup (184 g) buckwheat groats, rinsed and drained

1/3 cup (18 g) sliced sun-dried tomatoes (NOT in oil)

2 teaspoons dried oregano

1/8 teaspoon crushed red pepper flakes

16 kalamata olives, pitted and coarsely chopped

1/4 teaspoon salt

1. Select Browning/Sauté on the pressure cooker. When the pot is hot, add 1 tablespoon (15 ml) of extra virgin olive oil. Tilt the pot to lightly coat the bottom. Add the shrimp and cook for 4 minutes or until pink on the outside and opaque in the center. Add the garlic and cook for 30 seconds, stirring constantly. Transfer to a plate and set aside.

2. Add the water, buckwheat groats, sun-dried tomatoes, oregano, and red pepper flakes to the pressure cooker pot. Lock the lid in place and close the seal valve. Press the Manual button for 2 minutes.

3. When the cook time ends, use a natural pressure release for 5 minutes, then a quick pressure release.

4. When the valve drops, carefully remove the lid. Stir in the reserved shrimp, olives, salt, and remaining 1 tablespoon (15 ml) extra virgin olive oil. Cover, do not lock, and let stand for 3 minutes to heat the shrimp through and allow the flavors to blend.

SERVES 4; 1 cup (225 g) per serving

NUTRITION FACTS

Amount Per Serving

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