Rice and Greens with Shrimp
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 394 |
| pro | 27 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 55 g |
| fibre | 2 g |
| chol | 129 mg |
| sodium | 821 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 28 |
| vit A | 37 |
| vit C | 15 |
| folate | 35 |
Serve with a side of garden - or market - fresh tomatoes and cucumbers.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 4 minced cloves of garlic
- 1/4 tsp each of salt and pepper
- 1-1/3 cups long grain rice
- 2-2/3 cups chicken stock
- 1 tsp grated lemon rind
- 1 lb large raw shrimp, peeled and deveined
- 3 cups packed Swiss chard or spinach, coarsely shredded
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 4 lemon wedges
Preparation
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.
Additional information :
Variation
Vegetarian Rice and Greens: Omit shrimp. Replace chicken stock with vegetable stock. Serve sprinkled with 1/2 cup (125 mL) crumbled feta cheese, if desired.
- Keywords : Main Course; Vegetarian; Boil; Stir Fry; Shrimp; Spinach; Rice; Lettuce; Onions;
Related content
-
Fettuccine with Herbed Pesto, Kale, Shiitake Mushrooms, Goat Cheese and Toasted Pine Nuts
My fettuccine is a flavourful dish packed with healthy ingredients, and is a perfect vegetarian...
-
Quick Shrimp and Asparagus Risotto
Serve with Carrot Salad (see recipe link below).
-
-
