Serve with a side of garden - or market - fresh tomatoes and cucumbers.
- Portion size 4 servings
Ingredients
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
- Folate 35.0
- Calcium 10.0
- Vitamin A 37.0
- Vitamin C 15.0
