lemon vegetable rice with shrimp - 37.9g carbs, 4.

Name: Lemon Vegetable Rice with Shrimp - 37.9g Carbs, 4.
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) onion, diced or ½ large onion, diced; 2 clove(s) large garlic, minced; 4 stick(s) celery, finely diced; 2 large carrots, finely diced; 1 bunch(es) asparagus, 1-inch dice; 2 cup(s) kale, torn with stems removed (bite size); 1 - lemon, zest and juice; - olive oil; - lemon infused olive oil; - chicken broth or vegetable broth, low sodium; - brown rice; - lemongrass to taste; - lemon pepper; - shrimp; - parmesan cheese, to serve

(1 RATING)

26 Pinches

Gloria Gabrysch

Corpus Christi, TX

Updated on Jan 25, 2013

Most of what I throw together I do so with a bit of this and a bit of that sometimes just clearing out the fridge or using what I have on hand. With the attractiveness of the vegetables when cooking one knows it will be healthy and the lemon just brings it all together. Grilled chicken could be used for those who prefer not to use shrimp. I only use brown rice since it is so much more beneficial nutritionally. This was so well received it will be a regular here!

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method Stove Top

yield 6 serving(s)

Ingredients

1 cup onion, diced or ½ large onion, diced
2 cloves large garlic, minced
4 sticks celery, finely diced
2 large carrots, finely diced
1 bunch asparagus, 1-inch dice
2 cups kale, torn with stems removed (bite size)
1 - lemon, zest and juice
- olive oil
- lemon infused olive oil
- chicken broth or vegetable broth, low sodium
- brown rice
- lemongrass to taste
- lemon pepper
- shrimp
- parmesan cheese, to serve

How To Make lemon vegetable rice with shrimp - 37.9g carbs, 4.

Step 1

Equipment needed: Microplane zester

Step 2

For the Rice: In a saucepan begin cooking the rice in broth/stock (I prefer brown rice and for this and used Lundberg Jubilee, Gourmet Blend of Whole Grain Brown Rice).
Step 3

For the Vegetable Mixture: Add just enough Olive oil and Lemon Infused Olive Oil to barely cover the bottom of the pan. Sauté onion till translucent. Add carrots and celery and continue to saute. Season to taste with Lemon Pepper and Lemongrass. Add the asparagus along with lemon juice and zest (use a microplane zester). Also, add the Kale. Cover until done.
Step 4

For the Shrimp: In a separate pan, when the vegetables are almost ready, begin to sauté the shrimp seasoned with lemon pepper and lemon grass.
Step 5

To Serve: In a bowl put rice as a base, then vegetables with Shrimp on top. Top with Parmesan cheese. Enjoy!
Step 6

Nutrition Grade: A Servings: 6 Serving Size: 371.6g Nutrition per Serving: 387 Calories, 132 Calories from Fat, 14.7g Total Fat, 3.9g Saturated Fat, 0g Trans Fat, 158mg Cholesterol, 441mg Sodium, 37.9g Total Carbs, 4.2g Dietary Fiber, 3.6g Sugars, 26.8g Protein Vitamin A 229% - Vitamin C 111% - Calcium 28% - Iron 27% Good points High in manganese High in selenium Very high in vitamin A Very high in vitamin C Bad points High in cholesterol
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