Gazpacho Shrimp and Rice

Description
Makes 6 servings.

Ingredients

 * 1 cup uncooked rice
 * 1/2 teaspoon salt
 * 1 1/2 cups white wine
 * 1/2 cup water
 * 1 tablespoon vegetable oil, divided
 * 1 1/2 cups broccoli florets
 * 1 cup diced yellow squash
 * 1/2 cup sliced green onions
 * 1/2 cup sliced cucumber
 * 1/2 cup sliced fresh mushrooms (about 2 ounces)
 * 1 pound medium fresh shrimp, peeled and deveined
 * 1 tomato, seeded and diced
 * 2 tablespoons grated Parmesan cheese
 * 1/4 teaspoon ground black pepper

Directions
Combine rice, salt, wine, and water in large saucepan. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.

Heat 2 teaspoons oil in wok or large skillet over medium-high heat. Add broccoli, squash, and onions; stir-fry 2 minutes. Add cucumber and mushrooms; stir-fry 3 to 4 minutes. Remove vegetables from wok and set aside.

Add remaining 1 teaspoon oil and heat. Add shrimp; stir-fry 2 to 3 minutes. Sprinkle with pepper. Stir shrimp and vegetables into rice. Toss with tomato, cheese, and pepper.