Rice and Green Peas with Shrimp Butter

Photo: David Prince; Styling: Leslie Siegel
Serve with roasted fish, or use as a bed for broiled shrimp skewers.

Yield:

6 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 150
Fat 4.5 g
Satfat 2.7 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 3.2 g
Carbohydrate 24.5 g
Fiber 1.5 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 238 mg
Calcium 17 mg

Ingredients

Cooking spray
1/4 cup minced shallots
1/4 cup diced carrot
3/4 cup uncooked long-grain rice
1 1/2 cups hot water
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1 cup frozen green peas, thawed

Preparation

1. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 1 minute or until tender. Add carrot; sauté 1 minute. Stir in rice; sauté 2 minutes. Add 1 1/2 cups hot water, thyme, and salt; bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until rice is tender and liquid is absorbed. Remove from heat; stir in peas and Shrimp Butter. Let stand for 5 minutes or until peas are thoroughly heated and Shrimp Butter melts.

Note:

Cynthia Nims,

January 2011