Sage, Apples, Pods and Shrimp with Whole Grains

July 18, 2010 in Main Dish, Seafood, Wheat Berry Recipes by Joyce Bunderson

The flavors in this recipe are very pleasant together; we didn’t add salt and enjoyed the flavors, but you may want a dash of salt. This is a little fancier than ordinary peas and carrots with rice. Sage and parsley are two perennial herbs (plant them once and gather year after year) – somewhat quaint to gather them fresh from the garden!

 

AWS Access Key ID: 1S2Q88MYAMB68VVERVR2. You are submitting requests too quickly. Please retry your requests at a slower rate.

Ingredients

Ingredients

¼ cup chopped fresh sage
1 ½ cup sliced red onion
1½ cups carrots cut into diagonal coins
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 cups diced apple not peeled
¼ cup chopped fresh parsley
1/8 teaspoon black pepper
Salt, if desired
1 pound shrimp
2 cups fresh pea pods
1 cup fresh spinach, coarsely chopped
4 cups cooked brown rice or wheat berries

Directions

Sauté sage, carrots in the oil, until carrots begin to be tender. Add the garlic, onion, apple, parsley, pepper, pea pods and shrimp; stir until shrimp become opaque. Add the spinach and stir until wilted. Serve over steamed brown rice or wheat berries.