|
In
a large skillet (preferably nonstick), over high heat, cook and
stir kasha and rice until toasted, about 3 minutes; remove to a
bowl. To skillet, add oil; heat until hot; stir in chorizo, celery,
onion and bell pepper; cook and stir over medium high heat until
onion is tender, about 5 minutes. Add kasha and rice mixture along
with 2-3/4 cups boiling water. Cover and simmer until kasha and
rice are tender, 8 to 10 minutes. Stir in tomatoes, shrimp and salt;
cover and cook until hot, about 2 minutes. If desired, garnish with
chopped parsley and/or thinly sliced green onion.
|
|
