Served as main course. Non-vegetarian dish.

1 cup uncooked Long-grain Rice

1 cup Water

1 cup reduced-sodium fat-free 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 lbs peeled and deveined large 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.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4

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