Golden Rice w/ Shrimp & Shiitakes
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
1 medium onion, coarsley chopped
1 cup sliced shiitake mushroom caps
1 1/4 cups basmati or long grain white rice
3 cups water or low salt chicken stock
1 package frozen cooked squash, thawed (12 oz)
1/2 teaspoon ground nutmeg
4 ounces shelled medium shrimp, halved lengthwise
1 tablespoon chopped fresh parsley (optional) Recipe
Coat a nonstick Dutch oven with nonstick sprya. Warm the pan over medium heat. Add the onion and mushrooms; mist with nonstick spray. Cook, stirring for 4-5 minutes. Add the rice. Cook, stirring, for 2 minutes. Add the water or stock. Increase the heat to high and bring to a boil. Reduce the heat to medium, cover and cook for 10 minutes.
Add the squash and nutmeg. Reduce heat to low, cover and cook for 5 minutes. Check to make sure that the rice is not sticking. Top with the shrimp; cover and cook for 4 minutes or until the shrimp turn pink. Set aside a few shrimp for a garnish. Stir to mix the ingredients. Let stand 3 minutes, or until the mixture thickens somewhat. Garnish with the reserved shrimp and sprinkle with the parsley if using.
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