Rice with Mushrooms and Shrimp

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

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 438
  • Calories from fat: 14%
  • Fat: 6.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 40g
  • Carbohydrate: 56.6g
  • Fiber: 3.6g
  • Cholesterol: 259mg
  • Iron: 6.4mg
  • Sodium: 733mg
  • Calcium: 116mg


  • 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


  1. Cook rice according to package directions, omitting salt and fat.
  2. 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.
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