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- 2 tablespoons extra virgin olive oil
- 8 ounces peeled and deveined medium shrimp, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup instant brown rice
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon ground turmeric
- 1 14 ounce canreduced-sodium chicken broth
- 8 ounces fresh sugar snap pea pods (2-1/3 cups)
- 1 large green sweet pepper, cut into 1/2-inch pieces
- 2 green onions, diagonally sliced
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
1. In large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add shrimp; sprinkle with half the salt and pepper. Cook, about 2 minutes or until shrimp are opaque, stirring occasionally. Remove from skillet; set aside.
2. Add remaining oil to skillet. Cook onion until almost tender. Add garlic; cook 1 minute. Stir in rice, oregano, and turmeric; cook and stir 1 minute. Add broth and remaining salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until most of the liquid is absorbed and rice is tender. Stir in peas and green pepper; cook 3 minutes. Stir in shrimp and green onions. Sprinkle with parsley. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 239,
- Fat, total (g) 8,
- chol. (mg) 86,
- sat. fat (g) 1,
- carb. (g) 25,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 17,
- vit. A (IU) 1020,
- vit. C (mg) 66,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 620,
- Potassium (mg) 374,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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