Shrimp Risotto With Rice
|Wild rice||1⁄2 Cup (8 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Green pepper||1 Large, diced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Slivered pimento||1⁄2 Cup (8 tbs)|
|Cooked shrimp||1 1⁄2 Pound|
|Lemon juice||2 Tablespoon|
Rinse wild rice in a sieve under cold running water until water is clear.
Cook rice with salt in boiling water, keeping at a slow boil, until each grain is split and fluffy, about 30 minutes.
Drain well but do not stir or run under water.
Cover the pan with a folded towel until ready to use the rice.
Melt 1/4 cup butter in large heavy skillet.
Add green pepper and cook gently until it is tender.
Add mushrooms and continue cooking gently for 5 minutes.
Add rice, pimento and shrimp.
Season with salt, pepper, Tabasco and lemon juice and stir gently.
Top with 1 tbsp.butter and let heat over lowest heat 10 minutes
Serving size: Complete recipe
Calories 1601 Calories from Fat 593
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 38.9 g194.7%
Trans Fat 0 g
Cholesterol 1480.1 mg493.4%
Sodium 4515 mg188.1%
Total Carbohydrates 88 g29.4%
Dietary Fiber 13.2 g53%
Sugars 12.7 g
Protein 165 g330.1%
Vitamin A 114.8% Vitamin C 424.5%
Calcium 37.1% Iron 143.1%
*Based on a 2000 Calorie diet