Rice Pilaf with Sweet Corn and Shrimp
- Makes4 servings
- Cook Time40 minutes
- Active time plus cooling20 minutes active
- 1
This colorful rice pilaf balances sweetness from corn and roasted peppers with the briny shrimp and peppery arugula. You can use either fresh or frozen corn. If you prefer fresh, you'll need to cut the kernels from one large or two medium ears to get the 1 cup the recipe calls for. The shrimp, arugula and roasted peppers aren't needed until after pressure cooking is complete; to be efficient, prep these ingredients while the rice-corn mixture cooks. The pilaf is a perfect light main dish for summer.
Don't bother defrosting the corn if frozen. The kernels will quickly thaw once added to the pot. Also, don't forget to stir the shrimp into the hot rice mixture after standing for 10 minutes, then let stand for another 5 minutes before finishing the dish. This allows the shrimp to cook evenly.
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