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Wild Rice - Seafood Medley

2 tablespoons olive oil
1 large sweet onion, chopped
1 green pepper, chopped
1/2 pound mushrooms, sliced
2 teaspoons mild curry powder
pinch cayenne, to taste
1 pound shrimp or other seafood (see suggestions below)
1 14-ounce can coconut milk
3 cups cooked wild rice
Pinenuts or Spanish peanuts for garnish (optional)

Heat the oil in a large pot; add the onions and green pepper and cook, stirring, until soft; about 5 minutes. Add the mushrooms and spices and continue to cook until the mushrooms wilt. Stir in the shrimp or other seafood and cook until they are opaque (5-10 minutes). Stir in the coconut milk and wild rice and cook until everything is heated through. Serve sprinkled with pinenuts or Spanish peanuts if you wish.

4-6 servings

Seafood suggestions: You can use any shellfish (such as scallops, squid, clams or crabmeat) or firm fish (such as salmon or tuna). This recipe is a great way to use up leftover fish. Cut raw fish into bite-size pieces. If the seafood is cooked, just stir it into the vegetables along with the coconut milk and wild rice.

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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