NicStan Cooks

We went to Teocalli in Olde Town Arvada for dinner on Saturday and the Carnivore’s entre came with garlic rice. It had little burnt pieces of garlic in it and all the rice was garlicky. I am determined to recreate it. Also trying to use up the veggies in the fridge before heading to Telluride!

Ingredients

• 12 oz shrimp
• 1 cup rice
• 5-6 cloves garlic
• 1 tsp butter
• 1 head broccoli
• 6 mushrooms
• 4 green onions
• 1 tsp fresh grated ginger
• 1/4 head red cabbage
• 2 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 tsp mirin
• 3 Tbsp soy sauce
• 1 lime – juiced
• 1 tsp Thai seasoning paste
• Top with sesame seeds
• Chopped Anaheim pepper to top (optional if you like heat)

Instructions

1. Heat butter on high in whatever pot you’re going to cook the rice in.
2. Chop garlic and add to hot pan.
3. Once garlic starts to turn brown add rice and water and cook.
4. Heat sesame oil in large pan.
5. Add broccoli, then mushrooms, then green onions then ginger to the pan.
6. Add shrimp.
7. Add rice vinegar, mirin, soy sauce, lime juice, and Thai paste.
8. Turn heat to low until rice is ready.
9. Top with sesame seeds, chili pepper, or sriracha and serve!