Curried Rice With Shrimp and Basil
Per ServingCurried Rice With Shrimp and Basil |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1 cup | ||
| Calories | 215 | |
| Fat | 5 | g |
| Saturated Fat | 0.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 27 | g |
| Fiber | 3 | g |
| Sugars | 3 | g |
| Cholesterol | 115 | mg |
| Sodium | 565 | mg |
| Potassium | 275 | mg |
| Protein | 16 | g |
| Phosphorus | 265 | mg |
| Choices: Starch 1.5, Vegetable 1, Lean Meat 1, Fat 0.5 | ||
- Makes: 4 servings
- Serving Size: 1 cup
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
Ingredients
| 1 | Tbsp. | olive oil |
| 1 | large onion, chopped | |
| 2 | cloves garlic, minced | |
| 2 | tsp. | curry powder |
| 2 | cups | frozen, cooked brown rice |
| 1/3 | cup | low-fat, reduced-sodium chicken broth |
| 12 | oz. | frozen, cooked, peeled, and deveined shrimp, thawed and patted dry |
| 1/4 | tsp. | freshly ground black pepper |
| 1/2 | cup | fresh sliced basil |
| 1/4–1/2 | tsp. | hot sauce |
Directions
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 6 to 7 minutes. Add the curry powder and sauté for 1 minute.
- Add the frozen brown rice, breaking up any large chunks. Sauté the rice for 3 minutes. Add the broth, cover, and cook for 6 to 8 minutes, until the broth is absorbed and the rice is tender.
- Add the shrimp and black pepper, and cook for 2 to 3 minutes, until the shrimp is heated through. Add the basil and hot sauce, and serve.
