Low Carb Rice And Grains Recipes

Ingredients:

1 jalapeno pepper*
2 tbsp minced shallot
1/4 cup minced parsley
1 rind of 1 lemon, minced
4 garlic cloves, minced
12 jumbo shrimp **
1/2 lb chicken breast ***
1 juice of 1 lemon
1 tbsp olive oil
1 large shallot, sliced
1 tsp dried red chili pepper
10 fresh basil leaves, minced
10 fresh mint leaves, minced
1 1/2 lb tomatoes ****
4 small soaked bamboo skewers
1 *+=+ wild rice*
1 tsp sesame oil
1/2 cup chopped onion
1 stalk celery, chopped
1/2 tsp minced garlic
1/2 tsp minced jalapeno pepper
1/2 lb wild rice
1 bay leaf
2 tbsp toasted pine nuts
2 cup chicken stock, defatted

Instructions:

Servings: 4

*=+ SKEWERS*

SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein
shrimp *** Bone and skin chicken breast and cut into 12 (1/2 inch)
strips **** Peel, core and seed tomatoes and cut into 1 inch chunks
1. Combine jalapeno, minced shallot, parsley, lemon rind, and half of
the garlic to make a fine paste. Place in a bowl with the shrimp and
chicken and lemon juice. Toss to coat. Marinate, covered, for at
least 1 hour. 2. Heat the oil in a 2 quart pot. Add the sliced
scallion, remaining garlic, chili pepper, basil and mint. Cook for 2
minutes. Add the tomatoes, cover the pot, and cook for 10 minutes.
Keep warm. 3. Heat a broiler or grill to hot. 4. Wrap a strip of
chicken around the outside of a shrimp. Stick a skewer through them
both so both are secure. Wrap the remaining chicken and shrimp the
same way, putting 3 wrapped shrimp on each of 4 skewers. Grill or
broil for 2 minutes a side. Slide chicken and shrimp onto plates,
and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the
oil in a 2 quart pot. Add the onion, celery, garlic and pepper. Cook
for 2 minutes, until lightly browned and soft. 6. Add the rice, bay
leaf, pine nuts and stock. Bring to a boil, cover, and lower the heat
so the liquid simmers. Continue cooking for 55 minutes. Uncover and
cook until all the liquid has been absorbed. Discard the bay leaf.

Per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg
sodium, 139 mg cholesterol, 5.3 g dietary fiber. From Prevention
Magazine, March 1988, as given to them by: The Four Seasons, New York
City, Seppi Renggli, Exec. Chef. Posted by: Sheila Exner, January 1992

Servings: 4