Read From The Bottom Up.
I then added the shrimp to the hot rice and let them cook in the heat. This prevents them from overcooking during the cooking process. Served with a tomato sauce and a squeeze of lime or lemon, this is a delicous meal or a great appetizer for a dinner party as it can be prepared in advance.
Then I added a cup of plain rice and cooked it well in the vegetables and olive oil and then added the seasoning, a couple of bay leaves and thyme and a quarter of a lemon. I added water at double the amount of rice so that the pilaf would be nice and moist. I let that cook slowly for about 15 mins. or so. I brought it to a boil and then let it finish slowly.
For this I used a bit of a clean out the fridge process. I chopped up onion, sweet red peppers, zucchini, carrot, mushroom, asparagus and a little tomato and I sauteed them with olive oil and added lots of garlic.