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Combine rice with ginger, garlic, salt, pepper, olive oil, broth, and water in the Cooking Pot. Close the lid, select the WHITE RICE setting, and set a timer for 10 minutes.
In a bowl, toss mushrooms, squash, zucchini, and kale with 1 Tbsp of olive oil. In a separate bowl, toss shrimp with salt, pepper, paprika, and the remaining Tbsp of olive oil.
Line the Steaming Basket with the vegetables, then top with the shrimp.
When the timer goes off, open the cooker and stir in lentils and half of the sliced scallions.
Set the Steaming Basket containing the vegetables and shrimp in place over the rice in the Cooking Pot. Close the lid to resume cooking for an additional 12 minutes.
Once cooking is complete, remove the Steaming Basket and set it aside. Transfer rice to a serving dish and toss with the remaining sliced scallions. Serve alongside the shrimp and vegetable mixture.
Recipe: Steamed Shrimp & Veggies with Ginger Basmati Rice
Serving in this recipe: 4
|Total Fat: 11.8 g||18.2%|
|Saturated Fat: 1.7 g||8.5%|
|Cholesterol: 54.7 mg||18.2%|
|Sodium: 301.2 mg||12.5%|
|Total Carbs: 60.5 g||20.2%|
|Dietary Fiber: 6.1 g||24.3%|
|Sugar: 4.7 g|
|Protein: 19.7 g||39.3%|
|Vitamin A: 3.8%||Vitamin C: 59.3%|
|Calcium: 8.7%||Iron: 16.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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