Asian Rice with Shrimp and Snow Peas |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Take leftovers of this dish to work the next day for a terrific lunch. Ingredients:
1 cup uncooked long-grain rice |
1 cup water |
1 cup fat-free, less-sodium chicken broth |
3 tablespoons low-sodium soy sauce |
3 tablespoons rice vinegar |
1 tablespoon dark sesame oil |
1 teaspoon hot sauce |
2 teaspoons bottled chopped garlic |
2 cups snow peas, trimmed (about 6 ounces) |
1 1/2 pounds large peeled and deveined shrimp |
1/2 cup diagonally cut green onions |
4 teaspoons slivered almonds, toasted |
Directions:
1. Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
3. Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.
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