Pilaf, Pretty Please.

So, Aaron had his 2-week follow up appointment this morning for the plethora of nasal surgeries he endured not long ago. I’ll leave out the horrid details, but after some sweaty, squeamish moments in the chair, a near black out and a quick trip home to hang his assaulted face over the sink, the man can breathe! And this is good because you know what? We still have the backyard to rake and I’m looking at you for this one Aaron. Glad you’re better. And I love you. Oh you’re not reading this? Oh.

You’re still rakin’.

Mediterranean Rice Pilaf with Seared Shrimp:

What it took for 2:

* 2 cups Kashi pilaf (or brown rice, or barley, or wheat berries, or, or!)

* ½ pound frozen shrimp, thawed, deveined and pat dry

* 4 garlic cloves, minced

* 1/4th cup pine nuts, toasted

* 6 Tbs. extra virgin olive oil, divided

* 2 Tbs. balsamic vinegar

* 1/4th cup chopped parsley

* pinch of crushed red pepper

* 1 Tbs. lemon zest

* ½ red bell pepper, cut in a small dice

* 1/4th cup feta cheese

* coarse salt and pepper

Cook rice or pilaf in a rice cooker.

In a small bowl, whisk together garlic, 4 Tbs. evoo, vinegar, crushed red pepper, lemon zest, parsley and a pinch of salt and pepper. Set aside.

In a medium skillet, heat 2 Tbs. evoo. Add the shrimp in a single layer, allowing to sear for a good 1 to 2 minutes. Season with salt and pepper. Flip and sear for for 30 more seconds.

Toss pilaf with dressing, red bell pepper and pine nuts. Top with shrimp and sprinkle with feta cheese and maybe a tad more parsley. Eat. You deserve it.

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