Post by NikkiT723 on Mar 18, 2005 9:22:11 GMT -5
I haven't tried this, but it looks good. I suppose you could make it without the shrimp as a side dish also.
From Cooking Light, March 2005.
Lemon-Mint Bulgur Risotto with Garlic Shrimp
Yield: 4 servings (serving size: 3/4 c risotto and about
3 oz shrimp)
3 c water
1 tsp. salt, divided
2 tbsp. olive oil, divided
3/4 c finely chopped green onions
1 c uncooked bulgur
4 c torn spinach
1/3 c chopped fresh mint
1 tbsp grated lemon rind
2 tbsp fresh lemon juice
4 garlic cloves, minced
1/4 tsp freshly ground black pepper
1 lb medium shrimp, peeled and deveined
Lemon wedges (optional)
Combine water and 3/4 tsp salt in a medium saucepan, bring to a simmer (do not boil). Keep warm over low heat.
Heat 1 tbsp oil in medium saute pan over medium heat. Add green onions; cook 1 minute, stirring constantly. Add bulgur; cook 2 minutes, stirring constantly. Add warm salted water, 1/2 c at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total). Remove from heat. Add spinach, mint, rind and juice; stir until spinach wilts. Keep warm.
Heat 1 tbsp oil in a medium nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add 1/4 tsp salt, pepper and shrimp; saute for 2 minutes or until shrimp are done.
Divide risotto evenely among 4 small bowls or plates and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.
Calories: 321
Fat: 9.4 g
Protein: 28.9 g
Carb 32.3 g
Fiber 8.2 g
Chol: 172 mg
Iron: 4.9 mg
Sodium: 789 mg
Calc: 132 mg
From Cooking Light, March 2005.
Lemon-Mint Bulgur Risotto with Garlic Shrimp
Yield: 4 servings (serving size: 3/4 c risotto and about
3 oz shrimp)
3 c water
1 tsp. salt, divided
2 tbsp. olive oil, divided
3/4 c finely chopped green onions
1 c uncooked bulgur
4 c torn spinach
1/3 c chopped fresh mint
1 tbsp grated lemon rind
2 tbsp fresh lemon juice
4 garlic cloves, minced
1/4 tsp freshly ground black pepper
1 lb medium shrimp, peeled and deveined
Lemon wedges (optional)
Combine water and 3/4 tsp salt in a medium saucepan, bring to a simmer (do not boil). Keep warm over low heat.
Heat 1 tbsp oil in medium saute pan over medium heat. Add green onions; cook 1 minute, stirring constantly. Add bulgur; cook 2 minutes, stirring constantly. Add warm salted water, 1/2 c at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total). Remove from heat. Add spinach, mint, rind and juice; stir until spinach wilts. Keep warm.
Heat 1 tbsp oil in a medium nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add 1/4 tsp salt, pepper and shrimp; saute for 2 minutes or until shrimp are done.
Divide risotto evenely among 4 small bowls or plates and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.
Calories: 321
Fat: 9.4 g
Protein: 28.9 g
Carb 32.3 g
Fiber 8.2 g
Chol: 172 mg
Iron: 4.9 mg
Sodium: 789 mg
Calc: 132 mg
