Quick Asian Rice and Shrimp with Sauteed Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 lb kale, middle rib cut out and leaves coarsely chopped2 tbsp water1 tsp tamari1 tsp rice vinegar1 tbsp maple (WF) syrup1 tsp grated ginger root1 clove garlic, minced5 oz cooked shrimp2.5 oz (by weight) water3 oz brown Minute Rice1/2 cup toasted nori shreds
In a large covered skillet saute the chopped kale in 2 tbsp water.
Add tamari, vinegar, syrup, ginger and garlic and mix to coat the kale with the mixture.
Cover and lower heat to low and let cook for 5-10 minutes, until kale is wilted.
Remove cover, stir in shrimp and let cook a minute more to evaporate any excess moisture. Remove from heat.
Meanwhile, bring 1/3 cup water to a simmer.
Add rice and reduce heat to low, cover and simmer 5 minutes. Remove from heat and pour into kale mixture, tossing well.
Serve topped with nori shreds.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Add tamari, vinegar, syrup, ginger and garlic and mix to coat the kale with the mixture.
Cover and lower heat to low and let cook for 5-10 minutes, until kale is wilted.
Remove cover, stir in shrimp and let cook a minute more to evaporate any excess moisture. Remove from heat.
Meanwhile, bring 1/3 cup water to a simmer.
Add rice and reduce heat to low, cover and simmer 5 minutes. Remove from heat and pour into kale mixture, tossing well.
Serve topped with nori shreds.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 374.5
- Total Fat: 3.4 g
- Cholesterol: 276.3 mg
- Sodium: 738.6 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 10.6 g
- Protein: 36.5 g
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