Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium-size onion -- chopped
1 medium-size sweet green pepper -- chopped
1 medium-size sweet red pepper -- chopped
2 large ribs celery -- cut into 1/2"pieces
2 large green onions -- sliced 1/2 pound
mushrooms, sliced 1
clove garlic,
finely chopped
1 1/2 cups uncooked long-grain white rice
1 can (14 1/2 ounces)
chicken broth
1/4 cup dry white wine
2 cups reduced-fat sour cream
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 pound medium-size shrimp -- shelled and deveined
chopped fresh parsley and lemon wedges
for garnish |
Preparation:
1. Heat oven to 350 F. Grease 12 x 8 x 2-inch glass baking dish.
2. Heat oil in large nonstick skillet over medium-high heat. Add onion, green pepper, red pepper and celery; cook, stirring occasionally, about 12 minutes or until vegetables are softened. Add green onion, mushrooms and garlic; cook for 5 minutes.
3. Add rice; cook 1 minute. Add broth and wine. Bring to boiling. Reduce heat; simmer, uncovered, for 2 minutes.
4. Stir in sour cream, lemon juice, salt, pepper and shrimp; cook over medium heat until mixture just starts to lightly bubble. Turn into prepared casserole, spreading evenly. Cover with aluminum foil.
5. Bake in 350 F oven for 50 minutes. Remove aluminum foil. Sprinkle top with parsley and serve with lemon wedges.
Makes 8 servings: |
