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1
Put just the millet rice in a medium frying pan and saute about 2 minutes over medium, stirring constantly, until toasted.
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2
Preheat a medium saucepan for 1 minute on medium, and spray 3 times with cooking spray.
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3
Add onion, carrot, celery, and chopped bell pepper.
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4
Saute 3 minutes or until vegetables are limp.
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5
Add the rice, wild rice, and brown rice.
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6
Add chicken stock and soy sauce, stir and bring to a boil over high.
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7
Cover, reduce heat to low, and simmer about 45 minutes.
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8
Meanwhile, combine coconut milk, chile paset, garlic, coriander, and lime zest in a mixing bowl and whisk well.
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9
Add the shrimp, mushrooms, onion, tomatoes, peppers, and mushrooms, tossing to coat.
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10
Cover and marinate for 30 minutes in refrigerator.
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11
Preheat grill or broiler.
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12
On each 8 small skewers (if using wooden ones, soak in warm water 10 minutes before threading to avoid charring), thread 2 pieces shrimp, 2 onion chunks, 2 tomatoes, 2 mushrooms, and 3 bell pepper cubes, alternating ingredients so that bell peppers are at both ends.
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13
Grill or broil 4 minutes, turn and broil another 4-6 minutes or until shrimp are cooked and vegetables slightly charred.
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14
Fluff the rice and divide it among 4 plates, place 2 skewers on top of each.
