375 ml (1½ cups) water (for cooking rice)
125 ml (½ cup) wild rice blend
300 g shrimp
22.5 ml (1½ tbsp.) harissa
15 ml (1 tbsp.) olive oil
2 sprigs fresh basil
2 sprigs fresh cilantro
1 bell pepper, any colour
100 g asparagus (7 or 8 medium stalks)
Salt and pepper to taste
Boil the water and add the wild rice blend. Cover, reduce to medium-low heat, and let simmer for about 25 minutes.
Preheat a grill pan over medium-high heat. Shell the shrimp. Mix the shrimp, harissa, and olive oil in a medium bowl. Grill the shrimp until cooked, approximately 2 minutes on each side (or until pink). Plate them and let cool.
Chop the basil and cilantro. Slice the radish, cut the bell pepper into strips, and snap off woody ends of the asparagus. Lightly spray the bell pepper and asparagus with oil and grill them in the same grill pan for about 5 minutes.
Mix the shrimp, basil, cilantro, and radish in another bowl. Add salt and pepper. Serve on a bed of rice and vegetables.
Think ahead: Cook 180 g more shrimp to have enough for lunch the next day.
Variation: Substitute the asparagus with green beans.