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Jollof Rice

1 lb. shrimp
2 onions, chopped
2 green peppers, chopped
2 cloves garlic
10 oz. mushrooms, sliced
2 carrots, chopped
1 can chopped plum tomatoes in paste
1 teaspoon cayenne pepper
1 teaspoon tumeric
1 tablespoon thyme
1 lb. brown rice
4 cups bouillon (more if needed -- include shrimp cooking water)
1 cup frozen green peas
cilantro or parsley for garnish (optional)

Bring 4 cups of water to a boil. Add the shrimp and cook until they are pink, 2-3 minutes. Drain the cooking liquid and reserve; set the shrimp aside to cool. Add bouillon granules and additional water to the shrimp cooking liquid to make 4 cups.

Simmer the onions, peppers, garlic and mushrooms in 1/2 cup of the bouillon to soften. Stir in the carrots, tomatoes, spices, rice and remaining bouillon; bring to a boil and simmer 45 minutes, or until the rice is tender. Meanwhile, peel the shrimp. Just before serving, adjust the seasonings if needed, stir in the shrimp and green peas and garnish with cilantro or parsley.

6-8 servings

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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