Rice with Mushrooms and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lemon juice and rind add a bright accent to rice with mushrooms and shrimp. Ingredients:
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 |
Directions:
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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