Garlic shrimp & broccoli rice

Ingredients

• Shrimp450 g · raw, peeled, deveined and thawed
• Broccoli300 g · small florets
• Rice1 cup dry · white rice
• Garlic3 cloves · minced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Rinse the rice. Wash and cut broccoli into small florets and mince garlic.
2. 2Measure garlic and have a clean serving bowl ready.
3. 3Pat thawed shrimp dry. Keep raw shrimp and utensils separate from ready-to-eat food.
4. 4Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
5. 5While rice cooks, add broccoli to a wide skillet with a shallow splash of water. Cover and steam for 4–5 minutes until crisp-tender. Transfer to a bowl and drain the skillet.
6. 6Heat a thin layer of olive oil over medium-high heat. Add shrimp in one layer and cook for 2 minutes. Turn, add garlic and cook for 1–3 minutes more, until shrimp are firm, pearly and opaque throughout; check 145°F / 63°C where thick enough to measure.
7. 7Return broccoli to the skillet, season with salt and pepper and toss for 1 minute until hot. Serve over the rice.