Wild Rice, Zucchini, Fennel and Shrimp Pan-Fry

  • Yield: servings


2tablespoons olive oil
1 red onion, finely chopped
3 zucchini, diced
salt and freshly ground black pepper
1 fennel bulb, trimmed and finely chopped
8ounces mixed long-grain and wild rice
2pints vegetable stock
7ounces peeled shrimp, raw
2 garlic cloves, chopped
1tablespoon flat-leaf parsley, finely chopped


  1. Heat half the oil in a large frying pan and add the onion. Cook over low heat for 5 minutes, or until it softens. Stir in the zucchini and cook for 5 minutes, or until they begin to color slightly. Season well with salt and black pepper.
  2. Add the fennel and continue cooking over low heat for 5 minutes, or until it softens. Stir in the mixed rice. Pour in a little of the stock and bring to a boil. Reduce the heat to a simmer, then add most of the remaining stock and cook for 20-25 minutes or until the wild rice starts to split, add more hot stock if needed.
  3. Meanwhile, heat the remaining oil in a frying pan, add the shrimp, and cook for a few minutes until they turn pink. Throw in the garlic and toss with the shrimp. Remove from the heat and stir in the parsley. Spoon the rice mixture into a large serving dish, and scatter the shrimp over it. Serve with the lemon wedges.

DK Publishing

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