Serves: 5
Prep Time: 40 minutes
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: American, Californian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | lb. medium shrimp peeled and deveined |
| 1 | medium cucumber seeded, cut into 1/2" pieces |
| 2 | cups broccoli florets |
| 1 | large red bell peppers cut into 1/2" pieces |
| 2 | green onions sliced |
| 1/4 | cup toasted almonds sliced |
| 3 | Tbsp. soy sauce |
| 1 | Tbsp. butter |
| 1 | Tbsp. sugar |
| 1 | Tbsp. cornstarch |
| 3/4 | cup dry white wine |
| 2 1/4 | cups water |
| 1 | tsp. salt |
| 2 | Tbsp. sesame oil |
Instructions
1. Combine wine, soy sauce, sugar and cornstarch; mix well. Add shrimp to marinade. Let stand while preparing rice, stirring occasionally. Bring water to a boil in saucepan. Add rice, butter and if desired, salt. Cover tightly and simmer 20 minutes.
2. After rice has simmered 15 minutes, heat oil in large skillet or wok. Drain shrimp, reserving marinade. Stir-fry shrimp in hot oil about 3 minutes or until shrimp are pink. Remove with slotted spoon; reserve.
3. Add broccoli, cucumber and red pepper to skillet. Stir-fry until crisp-tender, about 3 minutes. Add reserved shrimp and marinade; continue to cook, stirring constantly until thickened about 2 minutes.
4. Remove from heat. Let stand covered until all water is absorbed, about 5 minutes. Serve shrimp mixture over rice; garnish with almonds and sliced green onions.
