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Shrimp Rice Pot
3 cups cooked brown rice
2 teaspoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup chopped mushrooms
1 cup frozen peas and carrots
1/2 cup fat-free, less-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1/4 cup sliced green onion
Juice and grated rind of 1 lemon
Black pepper to taste
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Add mushrooms; sauté 3 minutes. Stir in peas and carrots, broth and shrimp. Cover, reduce heat to medium, and cook 3 minutes or until shrimp are done.
Stir in rice, green onion, and remaining seasonings. Cook 3 minutes or until thoroughly heated, stirring constantly.
Serve this rice pot in large bowls and accompany with a large tossed salad.