Summer dinner

My morrocan inspired rice and shrimp.

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RICE
1 tsp coriander seed ground
1/2 tsp cumin
1 onion diced
3 cloves garlic minced
1 Tb olive oil
1/2 C wild rice
1/2 c red rice
1 c brown rice
2 c stock (homemade roast veg works best)
2 1/2c water

1tsp salt
1/2 c chopped cilantro
1/4 c chopped green (almond stuffed)olives
1/4 c black olives
1/3 apricot diced
pomegranate seeds

Roast spices in dry pan until just fragrant
Add oil garlic and onion
Sautee on medium heat until very soft and translucent. Set aside.
Add rices to pot with stock and water.
Cook 20-25 min. Until rice is cooked. Turn off heat and let all liquid absorbed.
Mix rice with sautéed onion and add remaining.
Serve warm or chilled garnished with pomegranate seeds.

SHRIMP
40 large deviened peeled raw shrimp
Juice & zest of an orange
2 cloves garli minced
1 tsp paprika
2 tsp salt
2-3 Fresh rosemary sprigs
1/4 tsp Coriander seed
1/4 stp cumin
place in a ziplock bag and refrigerate at least 10 min, until ready to grill.

place on (soaked)wooden skewers of directly on hot BBQ grill

cook until curled up, pink and done (4-6 min per side) try not to overcook.

Serve over rice. Rice may be served warm or cold.

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