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Brown Rice Paella With Shrimp
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Top recipe: 
2007 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
This "Double-Duty Dinner" from columnist Susan Nicholson puts a low-calorie, low-fat spin on the classic Spanish dish, paella, by substituting brown rice and using shrimp.
Hands on time: 20 minutes Total time: 35 minutes Serves: 10
Ingredients:
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1 tablespoon olive oil
1 medium chopped onion
3 cloves chopped garlic
2 red bell peppers, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon each black pepper, dried thyme, crushed red pepper flakes and turmeric
3/4 cup fat-free chicken broth
1 (10-ounce) package frozen tiny green peas, thawed
1 1/2 pounds uncooked medium to large shrimp, peeled and deveined
3 1/2 cups hot cooked brown rice
1/2 cup pitted black olives, sliced
Instructions:
In a Dutch oven or other large pot, heat oil on medium-high. Add onion, garlic and bell peppers. Cook 8 minutes or until softened; stir occasionally. Add salt, black pepper, thyme, crushed red pepper flakes and turmeric. Stir in broth and peas. Bring to simmer and add shrimp. Cover and simmer 2 to 3 minutes or until shrimp is cooked through. Remove from heat; stir in hot rice. (Reserve 3 cups for later.) Spoon onto a platter, garnish with black olives and serve.
Notes:
This recipe makes a total of 10 cups.
Nutrition:
Per cup: 184 calories (percent of calories from fat, 17), 15 grams protein, 23 grams carbohydrates, 4 grams fiber, 4 grams fat (0.6 grams saturated), 101 milligrams cholesterol, 299 milligrams sodium.
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