Rice with Mushrooms and Shrimp

Lemon juice and rind add a bright accent to rice with mushrooms and shrimp.


4 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 438
Caloriesfromfat 14 %
Fat 6.7 g
Satfat 1.1 g
Monofat 2.9 g
Polyfat 1.6 g
Protein 40 g
Carbohydrate 56.6 g
Fiber 3.6 g
Cholesterol 259 mg
Iron 6.4 mg
Sodium 733 mg
Calcium 116 mg


1 cup uncooked basmati rice
1 tablespoon olive oil
1/2 cup chopped onion
1 cup chopped carrot
4 garlic cloves, minced
1 1/2 cups chopped mushrooms
1/2 cup chopped bottled roasted red bell peppers
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup minced fresh chives
2 tablespoons fresh lemon juice
2 teaspoons capers
1 1/2 teaspoons grated lemon rind


Cook rice according to package directions, omitting salt and fat.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add carrot and garlic; sauté 3 minutes. Add mushrooms; sauté 3 minutes. Stir in bell pepper, broth, salt, pepper, and shrimp. Cover, reduce heat to medium, and cook 3 minutes or until shrimp are done. Stir in rice, chives, and remaining ingredients. Cook 3 minutes or until thoroughly heated, stirring constantly.