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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Brown Rice Bowl with Shrimp, Snow Peas and Avocado Recipe

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This recipe for Brown Rice Bowl with Shrimp, Snow Peas and Avocado is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups water
1 cup long-grain brown rice
¼ cup soy sauce
¼ cup lemon juice
2 Tbsp. rice vinegar (unseasoned)
2 tsp. light brown sugar
1 Tbsp vegetable oil
1 pound fresh or frozen (thawed) medium shrimp (36-40 count), peeled and deveined
8 oz. snow peas, stem ends and strings removed, sliced diagonally into ½ -inch pieces
1 piece fresh ginger, peeled and cut into matchsticks
Coarse salt and ground pepper
1 ripe avocado, pitted, peeled and cut into chunks
Directions:
Directions:
In a large saucepan, bring the water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 40-45 minutes. Remove from heat; let stand covered for 10 minutes.
Meanwhile, make sauce: stir together soy sauce, lemon juice, vinegar and sugar until sugar is dissolved.
While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2-3 minutes.
Fluff rice with a fork and divide among 4 bowls. Top with shrimp mixture and avocado. Serve sauce on the side.

 

 

 

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