Summer Vegetables with Shrimp and Rice

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  • 15 min prep time
  • 15 min total time
  • 10 ingredients
  • 4 servings

Ingredients

1
tablespoon olive oil
1/4
cup sliced green onions
1
medium zucchini, sliced
1
medium carrot, chopped
1/4
teaspoon salt
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
1
(14 1/2-oz.) can ready-to-serve vegetable broth
1 1/2
cups uncooked instant brown rice
1/2
lb. frozen cooked small salad shrimp, thawed

Directions

  1. 1 In large saucepan, combine all ingredients except rice and shrimp; mix well. Bring to a boil. Add rice; return to a boil. Reduce heat to low; cover and cook 5 to 8 minutes or until all liquid is absorbed.
  2. 2 Stir in shrimp; cook until thoroughly heated.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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