Take leftovers of this dish to work the next day for a terrific lunch.
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
How to Make It
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.
Made this recipe tonight and did not enjoy it. The texture of the rice was very strange to me. The flavors were okay, but I've had better dishes. Not one of my favorites at all. Really disliked this meal.
This was good and very easy - good weeknight meal. It did not take 40 minutes to prepare. I had it on the table in 25 minutes! Good mix of flavors. I had to use sugar snap peas since I could not find snow peas - which was just as good. I would like to try it with brown rice to see how it would taste and make it just a little more healthy.
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