| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | American | Cancer, Rice, Salad, Shellfish | 4 | Servings |
INGREDIENTS
| 1 | c | Brown rice |
| 1 | md | Onion — chopped |
| 1/2 | c | Plain lowfat yogurt |
| 3 | tb | Cold water |
| 1 1/2 | tb | Low sodium soy sauce |
| 3/4 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 3/4 | ts | Ginger |
| 2 | c | Cooked shrimp |
| 1 1/2 | c | Green beans — cut |
| 1 | c | Bean sprouts |
| 1 | c | Red and green bell peppers |
| Chopped |
INSTRUCTIONS
Preparation: Bring rice, chopped onion and 2 cups of water to a boil in a medium saucepan; cover and simmer 45 minutes until the rice is tender and the water is absorbed. Blanch (or thaw) cut fresh (or frozen) green beans. Whisk together the yogurt, water, soy sauce, garlic powder, pepper and ginger in a small bowl and set aside. Sort and clean the shrimp. To serve: Photo shows salad served on a bed of rice. Posted to MC-Recipe Digest V1 #147 Date: Thu, 11 Jul 1996 11:24:02 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : American Institute for Cancer Research's Good Food
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