Turmeric coconut shrimp rice casserole

Ingredients

Serves 4 or 2 hungry eaters

• 1 and 1/4 cups (265g) of arborio rice

• 1 red onion, thinly sliced

• 4 garlic cloves + 2 (to put on shrimp), grated

• 1 big thumb of ginger, grated

• 2 tsp of turmeric

• Salt and pepper to taste

• 1 can (400g) of full fat coconut milk 

• 2 cups (445 ml) of vegetable stock

• 110g (about 8 stems) of broccolini

• 150g of raw shrimp, peeled 

Toppings:

• Lime

• Fresh coriander

• Scallions

• Chilli

Instructions

1) Preheat oven on 180°c. Rinse the rice until water is clear. In a medium bowl, combine the drained rice, onions, garlic, ginger, turmeric, salt, pepper, coconut milk, and stock.

2) In a oven proof skillet/dish, add the mixture, and spread it evenly on the surface. Bake in the oven fore 35mins. While the casserole is baking, chop the broccolini into bits.

3) Remove the dish from the oven, fluff the rice with a fork, nestle in the broccolinis, and redistribute the rice evenly. Bake for 5mins, then remove the dish from the oven once more, and nestle in the shrimp in a even layer. Top the shrimp with the two remaining grated garlic cloves, and season with salt and pepper. Transfer the dish back in the oven for another 5mins.

4) Remove the dish from the oven, and serve the dish topped with some fresh lime juice, scallions, chilli for some heat and fresh coriander.

* You can make this dish with another type of rice. The cooking time will vary and you will probably need more stock/water if the rice is wholegrain.