Shrimp and Zucchini Rice Bowl
Silky-soft green onions enliven whole-grain rice that serves as the base of a satisfying bowl of garlicky sauteed shrimp and zucchini with herbed lemon-Dijon sauce.
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Recipe Summary
Ingredients
Directions
Cook's Note:
Substitute vegetable stock for the chicken stock if desired.
Nutrients Per Serving:
Calories 404.42
Fat 16.72
Saturated Fat 5.01
Mono Fat 6.55
Poly Fat 1.15
Protein 24.95
Carbohydrates 41.9
Dietary Fiber 2.05
Soluable Fiber 0
Insoluable Fiber 0
Total Sugars 3.13
Added Sugar 0
VItamin A 1102.56
Vitamin C 25.48
Vitamin B1 0.1
Vitamin B2 0.19
Vitamin B3 2.71
Vitamin B3 - Niacin 6.26
Vitamin B6 0.4
Vitamin B12 1.29
Vitamin D - IU 4.39
Folate 74.78
Vitamin K 111.78
Calcium 137.25
Iron 2.54
Magnesium 52.79
Sodium 307.33
Potassium 495.3
Selenium 34.78
Manganese 0.3