This recipe uses a reliable, forgiving method for cooking grains on a sheet pan in the oven—a huge win for weeknight (or holiday) cooking.
very tasty but i agree with the other reviewers - this isn’t a “one-pan” meal. however it is easy to assemble if you cook the rice on the stove and roast the veggies in the oven. once the veggies are out i put the scallions and hazelnuts in to char/toast for a few minutes. from there it’s easy assembly!I found this recipe in an article that listed “Easy week night meals.” This is definitely not an easy time saving meal. It takes forever and we used a ton of dishes to cook it.
I'm normally a fan of one-pan dinners, but this recipe seemed to be bending over backwards to fall into that category. Not sure just how much folks may hate doing dishes, but if you're up for tending a stovetop and oven at once, you can save yourself at least half the prep time. Here's what I did and it took less than an hour start to finish:
- Roast sweet potatoes and rabe on two separate trays, but at the same time . When you take the rabe out, use that tray to toast hazelnuts.I literally can't quit eating this. Perfect balance of savory/sweet and nutty. I didn't have hazelnuts so subbed pecans and it was terrific.Made this tonight, all went to plan, took longer than the recipe times to cook, maybe help if timings given for fan ovens and conventional ovens.
My biggest issue was the sheet pan. It felt like this was trying to fit into a trend, and the cooking time was made much longer for it. Why not just make the rice on stovetop while roasting the vegetables? This could have been done in half the time - clutch on a weeknight.In the process of making this tonight. I hope it's good because it has taken 2 hours thus far, and I just checked the rice, and it isn't cooked. Frustrated.
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Sheet-Pan Shrimp Scampi for One Recipe on Food52This weeknight dinner for one is inspired by an incredible garlic shrimp I had at a Chinese restaurant in Hawaii. When roasted at high heat in a quarter sheet pan like this, marinated shrimp cooks up gorgeously and begins to caramelize in its own juices, creating a sauce that's made even saucier thanks to a last-minute pat of butter and spritz of lemon juice. Though the usual scampi players are present (garlic, lemon, and red pepper flakes), I went with mirin instead of white wine and soy sauce instead of salt, lending it some of that Waikiki palate. I anticipate that many will wish to skip the optional pinch of sugar, but I implore you not to; for me, anyway, this dish didn't fully come together until that one pinch. But to each their own: That is the point of cooking for yourself, isn't it? You can tailor a recipe to your predilections. As for my predilections, I like to eat this straight out of the pan with a bowl of white rice and an ice-cold beer, just as I had it in Hawaii.
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