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* 1 tablespoon chopped fresh basil |
* 1 tablespoon chopped fresh basil |
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* Parmesan cheese for garnish |
* Parmesan cheese for garnish |
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− | * 3 cups hot cooked rice |
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− | * 1 teaspoon oregano |
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− | * 1 teaspoon prepared horseradish |
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− | * 1/4 teaspoon ground black pepper |
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− | * 1 pound peeled and deveined shrimp |
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− | * 3 cups hot cooked rice |
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− | * grated Parmesan cheese (optional) |
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− | * 1/2 teaspoon salt |
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− | * 1/8 teaspoon ground white pepper |
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− | * 1/4 teaspoon ground nutmeg |
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− | * 1 cup shredded Swiss cheese, divided |
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− | * 1/4 cup dry white wine |
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− | * 1/4 teaspoon ground white pepper |
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===Directions=== |
===Directions=== |
Revision as of 10:57, 7 May 2006
Description
Makes 6 servings.
Ingredients
- 1 cup broccoli flowerets
- 3/4 cup julienned red bell pepper
- 3/4 cup sliced carrots
- 1/2 cup sliced onion
- 2 slices bacon, cooked and crumbled
- 3 cups hot cooked brown rice
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- Parmesan cheese for garnish
Directions
- Combine broccoli, pepper, carrots and onion. Steam until tender crisp, about 4 minutes. Add bacon and toss lightly.
- Combine rice, basil and Parmesan cheese. Serve vegetables over rice. Garnish with Parmesan cheese.