Rice and Greens with Shrimp

Rice and Greens with Shrimp Author: Canadian Living Credits: Rice and Greens with Shrimp

Serve with a side of garden - or market - fresh tomatoes and cucumbers.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion chopped
  • 4 minced cloves of garlic
  • 1/4 teaspoon each of salt and pepper
  • 1 1/3 cup long grain rice
  • 2 2/3 cups chicken stock
  • 1 teaspoon grated lemon rind
  • 1 lb large raw shrimp peeled and deveined
  • 3 cups packed Swiss chard coarsely shredded
  • 3 cups packed spinach coarsely shredded
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 4 lemon wedges

Method

In large saucepan, heat oil over medium heat; cook onion, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes. Stir in rice. Add stock and lemon rind; bring to boil. Reduce heat, cover and simmer until liquid is almost absorbed, about 15 minutes.

With fork, gently stir shrimp, Swiss chard, dill and lemon juice into rice mixture; cover and cook until shrimp are pink and greens are wilted, about 5 minutes. Serve with lemon wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 821 mg
  • Protein 27 g
  • Calories 394.0
  • Total fat 6 g
  • Cholesterol 129 mg
  • Saturated fat 1 g
  • Total carbohydrate 55 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rice and Greens with Shrimp

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