So this is what I made for lunch Saturday. LOTS of carbs, but eat it for lunch....you'll be fine! ALL 8 of us loved it. Sammy was a little leary, but he eventually gave in. I doubled this and there was about 1 C left over. Bryce had 3 helpings, Comptyn 2, Kevin 2.
1 small onion, chopped
2 T butter (I used EVOO)
1 3/4 C uncooked instant brown rice
2 garlic cloves, minced
1/2 t dried basil
1/4 t pepper
2 cans (14.5 oz ea) chicken broth
1 lbs peeled/veined/cooked medium shrimp
2 C fresh baby spinach, coarsely chopped
1 C frozen corn, thawed
1 plum tomato, chopped
1/4 C grated Pamesan cheese
2 T fat free milk
In a large skillet, saute onion in EVOO until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in one can of broth. Cook and stir until most fo the liquid is absorbed.
Add remaining broth, 1/2 C at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
Stir in remaining ingredients; cook and stir until spinach is wilted and shirmp are heated thru. Serves 4
Nutritional Value: 1 1/2 C serving - 407.3 calories, 5.4 g fat, 37.9 g carbs (3.3 g sugars, 5.8 g fiber), 34.9 g protein
Happy Eating!
TeAm Healthy
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