Recipe Details
Ingredients
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1cupbrown rice
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1 ⅔cupswater
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3tablespoonsbutter
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3tablespoonsolive oil
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2clovesgarlic, minced
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½cupwhite wine
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2tablespoonsfresh lemon juice
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1 ½poundsmedium shrimp – peeled and deveined
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¼cupchopped fresh flat-leaf parsley
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½teaspooncornstarch
Cooking Directions
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Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
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Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories551 | |
% Daily Value * | |
Total Fat 23g |
29% |
Saturated Fat 8g |
39% |
Cholesterol 282mg |
94% |
Sodium 322mg |
14% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 2g |
6% |
Total Sugars 1g |
|
Protein 39g |
77% |
Vitamin C 12mg |
14% |
Calcium 121mg |
9% |
Iron 5mg |
30% |
Potassium 504mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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