Shrimp with Mushrooms,
Corn, and Dill
1 large onion chopped
Olive oil
Mushrooms (at least 250 g. or ½ lb., any ordinary kind) cut into
pieces
Shrimp (at least 500 g. or 1 lb.)
25-30 miniature corn ears cut into 2 inch (2 cm.) pieces
Several bunches of fresh dill, chopped but not too fine
Salt and pepper
1½ -2 cups Jasmine or Basmati Rice
Saute onions in olive oil
until soft. Add shrimp and cook a few
minutes, until no longer raw. Add
mushrooms, corn, and dill and cook together for another 10-15 minutes. The mushrooms will make liquid and the dill
will turn the liquid green. Meanwhile,
cook the rice. In the end, mix the
cooked rice in with the main dish.