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Author Notes: Inspired by a filling dinner with ingredients picked up at the store on the way home! —Luci Petlack
- 5 ounces diced pancetta (or bacon)
- 2 cups broth
- 1 cup wild rice
- 5-6 cups kale, chopped
- 1/4 teaspoon chili flakes (optional
- 3/4 pound raw shrimp, shelled & deveined
- salt and pepper
- Over medium heat, cook pancetta until crispy, mixing around frequently (approximately 10-12 minutes). Remove from heat. Spoon pancetta onto paper towel-lined serving dish.
- Add a few tablespoons of chicken broth to pot. Beware of steam. With wooden spoon, scrape crispy pancetta pieces from bottom of pan.
- Return pot to high heat. Add remaining broth and rice. Bring to boil. Reduce heat to low. Cover and simmer thirty minutes, until liquid is absorbed.
- Meanwhile pat dry shrimp with paper towel. Season both sides of shrimp with salt and pepper.
- Remove rice from heat. Let sit five minutes. Return pancetta to rice. Combine. Remove rice and pancetta to serving dish.
- Heat one tablespoon olive oil over medium heat. Add kale, chili flakes, and 1/2 teaspoon each salt and pepper. Saute kale 2-3 minutes until oil is absorbed. Cover. Simmer 2-3 minutes. Spoon kale over rice mixture.
- Heat one tablespoon olive oil over medium heat. Add shrimp in a single layer. Cook 2-3 minutes per side until completely pink. Place shrimp over kale. Enjoy!