Thursday, May 12, 2005

Brown Rice with Shrimp, Snow Peas and Avocado

Brown Rice with Shrimp, Snow Peas and Avocado (Adapted from Everyday Food)

2 cups water
1 cup brown basmati rice
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons rice vinegar
2 teaspoons brown sugar
1 tablespoon olive oil
1 pound peeled and deveined shrimp,
8 ounces snow peas, trimmed and halved on the diagonal
1" long piece fresh ginger, peeled and cut into matchsticks
1 avocado, cut into chucks

In a large saucepan, bring 2 cups water to a boil - add rice and salt (to taste). Cover, reduce heat and cook until water has been absorbed, anywhere from 35 to 45 minutes.

In a small bowl, whisk together soy sauce, lemon juice, vinegar and sugar.

In a large skillet, heat oil over medium-high. Add shrimp, snow peas and ginger - season to taste with salt and fresh ground black pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2 to 3 minutes.

Evenly divide rice among four bowls. Top with shrimp mixture and avocado - drizzle with the soy mixture or serve on the side.

Makes 4 servings.

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