Tuesday, December 18, 2018

Asian Style Brown Rice Pilaf #KitchenMatrixCookingProject

Tender and nutty brown rice studded with shrimp and snow peas, flavored with soy sauce and sesame oil.

Today is the final installation in a year long endeavor that we called the Kitchen Matrix Cooking Project........

At the beginning of this year my friends Cam, of Culinary Adventures with Camilla, Karen, of Karen's Kitchen Stories and I got together at Cam's suggestion and ordered up Mark Bittman's Kitchen Matrix Cookbook.

Then, for the next 51 weeks we shared recipes inspired by this cookbook each Tuesday.  Since next Tuesday is Christmas, today is our final post for this group.

Cam has gathered a round up of all the year's recipes that we shared.  You can see those over at her post titled Closing out the Kitchen Matrix Cooking Project.

I have to admit that I sizzled out here at the end.  Not because I love this project any less, just because it got so busy around here for the Holidays.  So this final recipe was made and shared last night with my niece, Jen, and her husband, Randy, who came down from Traverse City to pick up their daughter, Lili,  who is leaving Wayne State University for this next semester.  She has been given an internship at Plant Moran in Traverse City for the second semester of the year.

So, sorry folks, I have no great photos but the dish was delicious and a great hit with everyone even the teen who can be pretty picky.  

Let's see Cam and Karen's final recipes......

One of my favorite aspects of this cookbook is Bittman's style of cooking.  He takes regular everyday items and gives you a matrix of ideas for preparing them.  His recipes are easily adaptable to personal preference and availability of product.  A very inspirational year for sure.  Thanks Cam.

#rice, #asian, #shrimp, #pilaf,
Entrees, Seafood
Asian Fusion
Yield: 4-6 servingsPin it

Asian Style Brown Rice Pilaf

prep time: 5 minscook time: 50 minstotal time: 55 mins
Tender and nutty brown rice studded with shrimp and snow peas, flavored with soy sauce and sesame oil.


1 1/2 c. brown rice
1 T. olive oil
2 cloves garlic, minced
1 bunch scallions, white and light green parts, sliced
3 c. water
1 c. snow peas, trimmed and cut into bite size pieces
1/2 lb. shrimp, cut into bite size pieces, if large
1 T. soy sauce
1 t. sesame oil


Heat the oil in a medium sauce pan.  Add the rice and cook, stirring for a few minutes, coating with the oil.  Add the scallions and garlic, cook and stir for another minute. 

Add the water and bring to a boil. Reduce heat, cover and simmer for about 40 minutes.  Most of the water should be absorbed.

Add the shrimp and snow peas.  Cover and continue to cook for another 10 minutes, ,until all liquid is absorbed and the shrimp is pink and cooked through.  

Remove from heat, stir in the soy sauce and sesame oil, cover and let rest for 10 minutes before fluffing with a fork and serving.


Adapted from the Kitchen Matrix by Mark Bittman
Created using The Recipes Generator


  1. Thanks for joining in the fun for the entire year, Wendy! I think we all fizzled a bit towards the end. Grateful for the time and energy you devoted to this.

  2. I was a little fizzly at the beginning!

    Great minds again! I love your whole shrimp in this dish. I'm so glad we did this challenge. Thanks for including me.

    1. We were so often on the same page during this Karen. It was fun.


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