Serve with Carrot Salad (see recipe link below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
Snap off woody ends from asparagus and discard. Cut asparagus into 1-inch (2.5 cm) lengths; set aside.
In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 3 minutes.
Add stock and rice; bring to boil. Cover and reduce heat to low; simmer, stirring once, for 10 minutes.
Stir rice mixture vigorously for 15 seconds. Add shrimp and asparagus; cover and cook, stirring once, until just a little liquid remains and rice is slightly firm to the bite, about 10 minutes. Stir in dill. Serve with lemon.
Serve with: Carrot Salad
Nutritional facts <b>Per serving:</b> about
- Sodium 1104 mg
- Protein 29 g
- Calories 455.0
- Total fat 7 g
- Cholesterol 129 mg
- Saturated fat 1 g
- Total carbohydrate 67 g
%RDI
- Iron 26.0
- Folate 60.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 20.0
