Asian Rice with Shrimp and Snow Peas

TamTastic

Asian Rice with Shrimp and Snow Peas

Take leftovers of this dish to work the next day for a terrific lunch.

Time: 40 minutes.

Yield
4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)

Ingredients
1 cup uncooked long-grain rice
1 cup water
1 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon hot sauce
2 teaspoons bottled chopped garlic
2 cups snow peas, trimmed (about 6 ounces)
1 1/2 pounds large peeled and deveined shrimp
1/2 cup diagonally cut green onions
4 teaspoons slivered almonds, toasted
Preparation

Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.

Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.


Nutritional Information
Calories:334 (20% from fat)
Fat:7.6g (sat 1.2g,mono 1.9g,poly 3.5g)
Protein:38.9g
Carbohydrate:25.4g
Fiber:2.3g
Cholesterol:259mg
Iron:5.7mg
Sodium:776mg
Calcium:129mg
Elisa Bosley, Cooking Light, MAY 2007

TamTastic

Asian Rice with Shrimp and Snow Peas

Take leftovers of this dish to work the next day for a terrific lunch.

Time: 40 minutes.

Yield
4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)

Ingredients
1 cup uncooked long-grain rice
1 cup water
1 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon hot sauce
2 teaspoons bottled chopped garlic
2 cups snow peas, trimmed (about 6 ounces)
1 1/2 pounds large peeled and deveined shrimp
1/2 cup diagonally cut green onions
4 teaspoons slivered almonds, toasted
Preparation

Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.

Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.


Nutritional Information
Calories:334 (20% from fat)
Fat:7.6g (sat 1.2g,mono 1.9g,poly 3.5g)
Protein:38.9g
Carbohydrate:25.4g
Fiber:2.3g
Cholesterol:259mg
Iron:5.7mg
Sodium:776mg
Calcium:129mg
Elisa Bosley, Cooking Light, MAY 2007

watch48win

Yummy...and I have everything to make this dish!

TamTastic

Yummy...and I have everything to make this dish!

Yep, I was thinking about YOU specifically when I posted this recipe!! :laugh:

watch48win

Yummy...and I have everything to make this dish!

Yep, I was thinking about YOU specifically when I posted this recipe!! :laugh:

Thank you very much...you know that patience thing and all.....Keep those receipes coming.!