ASIAN RICE WITH SHRIMP AND SNOW PEAS

"Take leftovers of this dish to work the next day for a terrific lunch."

1 cup uncooked long-grain rice
1 cup water
1 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon hot sauce
2 teaspoons bottled chopped garlic
2 cups snow peas, trimmed (about 6 ounces)
1 1/2 pounds large peeled and deveined shrimp
1/2 cup diagonally cut green onions
4 teaspoons slivered almonds, toasted

Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.

Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain.

Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.

Yield: 4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)

Per serving: calories 334 (20% from fat); fat 7.6g (sat 1.2g,mono 1.9g,poly 3.5g); protein 38.9g; cholesterol 259mg; calcium 129mg; sodium 776mg; fiber 2.3g; iron 5.7mg; carbohydrate 25.4g
Source: Cooking Light, MAY 2007