Shrimp + Pancetta Wild Rice Medley

1. 1

   Over medium heat, cook pancetta until crispy, mixing around frequently (approximately 10-12 minutes). Remove from heat. Spoon pancetta onto paper towel-lined serving dish.

2. 2

   Add a few tablespoons of chicken broth to pot. Beware of steam. With wooden spoon, scrape crispy pancetta pieces from bottom of pan.

3. 3

   Return pot to high heat. Add remaining broth and rice. Bring to boil. Reduce heat to low. Cover and simmer thirty minutes, until liquid is absorbed.

4. 4

   Meanwhile pat dry shrimp with paper towel. Season both sides of shrimp with salt and pepper.

5. 5

   Remove rice from heat. Let sit five minutes. Return pancetta to rice. Combine. Remove rice and pancetta to serving dish.

6. 6

   Heat one tablespoon olive oil over medium heat. Add kale, chili flakes, and 1/2 teaspoon each salt and pepper. Saute kale 2-3 minutes until oil is absorbed. Cover. Simmer 2-3 minutes. Spoon kale over rice mixture.

7. 7

   Heat one tablespoon olive oil over medium heat. Add shrimp in a single layer. Cook 2-3 minutes per side until completely pink. Place shrimp over kale. Enjoy!

* Per serving · 4 servings · Values may vary.