Tuesday, March 15, 2016

An Ancient Grain in a Modern Dinner Bowl

Shrimp, edamame, teff, spinach and carrots with a side of mango and a glass of skim milk.  Does it get any better than that?  The recipe was inspired by Clean Eating Magazine.

Sesame Shrimp Grain Bowl

(Serves 2)

Marinate shrimp in soy sauce, ginger, Miran, sesame oil and garlic. 
6 ounce jumbo shrimp, tail on, peeled and deveined
1 tablespoon soy sauce, reduced sodium
1 tablespoon grated fresh ginger
1 1/2 teaspoon Miran
1 teaspoon sesame oil
1 garlic clove, crushed

Teff and Edamame
Heat oil over medium heat.  Add garlic and teff.  Stir and toast for 3 minutes.
1 teaspoon sesame oil
1 garlic clove, crushed
1/4 cup teff

Add water.  Bring to a boil.  Cover and lower heat to simmer.  Simmer for 10 minutes.
1 cup water

Add edamame to teff mixture.  Simmer 10 additional minutes.
1/2 cup edamame 

Shrimp and Vegetables
In a 10-inch skillet, heat olive oil.  Add onion, carrots, garlic and ginger.  Cover and cook for 15 minutes. 
1 teaspoon olive oil
1/3 cup onion, diced
1/3 cup colorful carrots, peeled and diced
1 garlic clove, crushed
1 tablespoon grated fresh ginger

Add marinated shrimp mixture and spinach.  Saute for 5 minutes, turning shrimp after a few minutes.
3 cups fresh spinach, stems removed

Serve shrimp and vegetables over teff and edamame.

Garnish with toasted sesame seeds.
2 teaspoons sesame seeds, toasted




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