These past few weeks have slowly begun to look like spring. The trees are blossoming with little pink flowers, there’s usually around an hour of sunlight per day (followed by 9 hours of misty rain…it’s still Seattle), and the daylight lasts a little longer into the evening. It’s got me excited for the upcoming warmer weather! This recipe was a nice way to prepare for summer. It tasted fresh and zesty because of the tomato and lemon, and also beach-y because of the seafood. Everyone loved it! It’s definitely going to be a new regular, alongside a glass of wine and some warm sunsets.
- 2 tablespoons of olive oil
- 1 yellow onion
- 1 red bell pepper
- 2 tablespoons of minced garlic
- A 14.5 oz can of diced tomatoes
- 4 cups of water
- 1/2 cup of wild rice
- 1 cup of milk (I used unsweetened cashew milk, but coconut or almond will work too)
- 1 pound of cooked shrimp, shelled and tails removed
- Juice from 1 medium lemon
- 2 teaspoons Italian seasoning
- Salt to taste
- Red pepper flakes to taste
- Chop the onion and bell pepper into small pieces (the smaller the better).
- Heat the olive oil on medium heat in a large soup pot and saute the garlic and chopped veggies until they’re softened.
- Add the wild rice, diced tomatoes, and water. Turn the heat up to high and bring to a boil. Boil for about 10 minutes or until the rice is soft.
- Turn the heat down to medium low and stir in the milk. Add the shrimp, Italian seasoning, red pepper flakes, salt, and lemon juice.
- Top it all off with some fresh chopped parsley and a lemon slice to garnish.