Lemon juice and rind add a bright accent to rice with mushrooms and shrimp.
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
How to Make It
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.
I made a couple modifications - water instead of chicken broth (was out), no capers (didn't have em) and added a can of tomatoes. Really easy recipe and tastes good. Freezes well too. We had 2 servings for dinner and 4 more for the freezer. Nothing spectacular but it tasted good and we enjoyed it.
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