Gazpacho Shrimp and Rice

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

 * 1) Combine rice, salt, wine, and water in large saucepan.
 * 2) Heat to boiling; stir once or twice.
 * 3) Lower heat to simmer; cover with tight-fitting lid.
 * 4) Cook 15 minutes or until rice is tender and liquid is absorbed.
 * 5) Heat 2 teaspoons oil in wok or large skillet over medium-high heat.
 * 6) Add Broccoli, Squash, and onions; stir-fry 2 minutes.
 * 7) Add cucumber and Mushrooms; stir-fry 3 to 4 minutes.
 * 8) Remove vegetables from wok and set aside.
 * 9) Add remaining 1 teaspoon oil and heat.
 * 10) Add Shrimp; stir-fry 2 to 3 minutes.
 * 11) Sprinkle with pepper.
 * 12) Stir Shrimp and vegetables into rice.
 * 13) Toss with tomato, Cheese, and pepper.