Recipe Station

Here's everything you need for this savory honey-garlic shrimp and broccoli stovetop rice casserole. This recipe makes between four and six servings.

Ingredients to Gather

2 tablespoons vegetable oil
1 medium yellow onion, diced
1 1/2 cups long-grain white rice
3 cloves garlic, finely chopped, divided
1 teaspoon finely chopped peeled fresh ginger
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes (optional)
2 cups low-sodium chicken broth
3/4 cup plus 1 tablespoon water, divided
12 ounces frozen broccoli florets
12 ounces (21 to 30 per pound) frozen uncooked, peeled and deveined shrimp
1/4 cup honey
3 tablespoons tamari or soy sauce
1 teaspoon cornstarch

Directions to Follow

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, 2 cloves of the garlic, ginger, salt, and red pepper flakes if using. Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes.

Add the broth and 3/4 cup of the water and bring to a boil. Reduce the heat to medium-low, cover, and simmer undisturbed for 10 minutes. Add the broccoli and shrimp and stir to combine. Cover again and simmer until the rice is tender and the shrimp is cooked through, stirring every 10 minutes, 25 to 30 minutes more.

Meanwhile, place the honey, tamari or soy sauce, and remaining 1 clove garlic in a small saucepan over medium heat and bring to a simmer. Place the cornstarch and remaining 1 tablespoon water in a small bowl and stir until the cornstarch is dissolved. Pour into the simmering sauce and stir until thickened, about 30 seconds.

Finally, remove the mixture from the heat and when the rice is ready, drizzle the sauce on top.

And you're done! This is one of our favorite main courses, and we have it a few times a month. Have you tried this? What did you think of it? Share your thoughts in the comment section below!

Article Source: The Kitchn