Saffron and Preserved Lemon Scented Shrimp Rice Pilaf
Recipe courtesy Food Network
Show: Melting Pot
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- Recipe categories: Rice, Grains, Fruit, Lemon, Shellfish, Shrimp,
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By Grammy Cracker
Michigan
on February 08, 2009
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I was so excited to find a recipe calling for preserved lemons! This summer, when beautiful organic lemons were plentiful, I made my own and needed a chance to use them.
Since we do not eat white rice, I substituted Black Japonica rice and cooked it for about 30 minutes before resuming the recipe as written.
I also reduced the amount of cayenne by 1/2 and used mild green olives packed with lemon and garlic.
The finished dish was warmly spicy, comforting yet exotic, and a big hit with my husband. I will definitely make this again!
By wffp_2282463
Wausau, WI
on May 27, 2005
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Would have given it 5 stars except the olives sort of over powered the preserved lemons.
Also, maybe a tad less cayenne pepper for your average quest.