1 cup long grain rice
4 tablespoons extra virgin olive oil
1 medium onion, ﬁnely chopped
1 clove of garlic, ﬁnely chopped
2 celery sticks, sliced thin
2 ½ cups low-sodium ﬁsh or chicken stock
½ cup dry white wine
1 tablespoon lemon juice
¾ pound medium shrimp, peeled and deveined
12 small black olives
3 ounces feta cheese, crumbled
Freshly ground black pepper and salt, to taste
- Pour the rice into a ﬁne strainer, rinse thoroughly with cold water, and leave to drain. This is really important, as it hydrates the rice and prevents it from overcooking and sticking.
- Heat the olive oil in a deep pan and sauté the onions, garlic and celery over medium heat until the onions are translucent.
- Add the rice, stir gently and cook until it becomes slightly transparent.
- Pour in the stock, white wine and lemon juice. Cover the pan and cook on a gentle rolling boil for 15 minutes. Don’t be tempted to take oﬀ the lid.
- Add the shrimp and cook for 3 minutes. Stir in the olives and the feta, and season to taste with freshly ground black pepper and salt.
Try this with brown rice too, for a healthier dish. Cooking time in Step 4 will be about 45 minutes.
Recipe and photo courtesy of Positively Good for You.
Total Fat: 14g
Saturated Fat: 4g