Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Serve with roasted fish, or use as a bed for broiled shrimp skewers.

Cynthia Nims
Recipe by Cooking Light January 2011

Gallery

Credit: David Prince; Styling: Leslie Siegel

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

150 calories; fat 4.5g; saturated fat 2.7g; mono fat 1.3g; poly fat 0.2g; protein 3.2g; carbohydrates 24.5g; fiber 1.5g; cholesterol 11mg; iron 1.3mg; sodium 238mg; calcium 17mg.
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