Rice Bowls

Look at this beautiful plate.

I really mean the plate, its new and I love it.

Mainly i'm just proud of the fact that I bought 2 of them for $1 at a thrift store. 

No they are not plastic.

Anyway, doesn't the food look good also?

It should, because it was.

This is a healthy and delicious and very filling meal.

You will love it!

It calls for shrimp, but you could definitely sub chicken or just leave out meat all together.

Whatever floats your rice bowl.

The avocado, added such a nice creamy texture, don't skip it.  

Even Logan liked it.

You could add any kind of your favorite veggies, really.

Mix it up a bit,

and ENJOY!

Brown Rice Bowl with Shrimp, Snow Peas, and Avocado

2 cups water

1 cup long grain brown rice

1/4 cup soy sauce

1/4 cup fresh lemon juice

2 T rice vinegar

2 tsp light brown sugar

1 T veg oil

1 lb fresh or frozen med shrimp, peeled and deveined

8 oz snow peas, stem ends and any strings removed, sliced diagonally into 1/2 in pieces

1 piece (1 in) fresh ginger, peeled and cut into matchsticks

S&P

1 ripe avocado, pitted, peeled, and cut into chunks

In a large saucepan, bring the water to a boil.  Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45-50 min.  Remove from heat; let stand covered, 10 min.

Meanwhile, make sauce; stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.

While rice is standing, heat oil in a large skillet over med-high.  Add shrimp, snow peas, and ginger; season with S&P.  Cook stirring frequently until shrimp is opaque throughout and snow peas are bright green and crisp tender, 2-3 min.

Fluff rice with a fork and divide among four bowls.  Top with shrimp mixture and avocado; serve sauce on the side.

Serves 4.

Logan Rating: ***