Prep: Wash and dry all produce. Mince or grate the garlic. Chop the zucchini into 1/2-inch pieces. Zest, then juice the lemon. Roughly chop the parsley.

Cook the rice: Heat a large pot over medium heat. Add a drizzle of oil, then the rice, garlic and as much Sri Lankan spice as you like (careful, it's spicy!) Cook, stirring, until the rice is coated, about 1 min. Stir in 11/2 cups water and broth concentrate(s). Bring to a boil, then reduce the heat to low. Cover and cook until most of the water has been absorbed, 9-10 min.

Make the slaw: Meanwhile, peel, then coarsely grate the beets into a medium bowl. (TIP: If you have disposable plastic gloves, wear them to prevent your hands from turning pink!) Add the lemon zest, half the parsley and a drizzle of oil into the beets. Add some lemon juice, to taste.

Finish the pilaf: Stir the shrimp and zucchini into the rice (TIP: make sure the shrimp is submerged in the rice, otherwise it may not cook through!) and return to the stove to cook until rice is tender and shrimp turns pink, 1-2 more min. Stir in the remaining parsley and some lemon juice, to taste.

Finish and serve: Serve the pilaf divided between bowls and top with some of the zesty slaw! Enjoy! DID YOU KNOW? Pilaf is traditionally a Middle Eastern dish consisting of sautéed rice, steamed in broth with the added option of poultry, meat or shellfish.