I was reading my Rachael Ray magazine (courtesy of Jennie) and found a recipe I needed to try!! You can check out the original. This one I didn't change up much but tried to make it a bit healthier. Next time I'll probably add frozen spinach/greens and corn. That would be a tasty addition!!
Also, this is a great recipe to make ahead and then finish whenever you are ready to eat it. I made most of it on Sunday and then un-froze it on Tuesday for George and Richard (Erinleigh was driving to see her sister who just had a baby) and made it. Turned out really well!!
Skillet Shrimp and Sausage
1-pound bags frozen, raw shrimp
2 tbsp extra-virgin olive oil
1 cup brown rice
1/2 cup millet
1/4 cup moong dal
1 large onion, chopped
2 link Chicken Apple Chardonnay sausage (from Trader Joes), cut into 1-inch pieces
1 large green bell pepper, chopped
2 teaspoons finely chopped garlic
One 14.5-ounce can diced tomatoes
Salt and pepper
couple pinches of chili powder
Few shakes of monterey grill seasoning
3 cups homemade veggie broth
In a large, deep skillet, heat the olive oil over medium-high heat. Add the rice, millet, and moong dal and cook stirring occasionally for 3 minutes. Add onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the sausage, bell pepper and garlic and cook, stirring, until the vegetables are softened, about 3 minutes. Remove from the heat and stir in the tomatoes and their juices; season with salt and pepper, chili powder and monterey grill seasoning. Stir veggie broth into the rice in the skillet.
** At this point you can either keep going or freeze and continue any time you want! **
Bring the rice mixture to a boil, lower the heat, cover and simmer until the rice is tender, about 20 minutes. Drain the thawed shrimp and add to the rice mixture. Cook over medium heat, stirring often, until opaque, about 5 minutes.