are you like me? got the winter belly expansion? i don't think it's even an issue of weight per se, but just that overall feeling of blahness and heaviness. the great thing about winter is those warm comforting stews, chilis, chunky soups, and roasts. but the two hours to digest afterwards is another matter. so the current issue of everyday food was a perfect inspiration for something lighter, brighter, and healthier.
i used to hate avocado. nachos with guacamole? i was probably the only one around who would take a pass on that mushy, tasteless stuff. i mean, who doesn't like the good guac?! but when we were on our honeymoon here, part of it was spent in the rain forest, where i was fortunate to have lunches of fresh avocado right off the trees. i fell in love with that creamy sweetness served with the fresh acidity of sliced tomatoes. and so i found the light and became an avocado convert.
brown rice bowl with shrimp, snow peas, and avocado: serves 4
adapted from martha's everyday food magazine (jan/feb 2008, p. 27)
1 cup brown basmati rice
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tb rice vinegar
2 tsp light brown sugar
1 tb olive oil
salt + pepper
1 lb peeled, deveined medium shrimp
1/2 lb snow peas, trimmed and halved on diagonal
1 piece fresh ginger, peeled and cut into matchsticks
2 hass avocados, pitted and cut into chunks
1. in large saucepan, bring 2 cups salted water to boil. add rice and cover. reduce heat to low and cook until rice is tender and water is absorbed, 45-50 minutes.
2. meanwhile in small bowl, stir together soy sauce, lemon juice, vinegar, and sugar until the sugar is dissolved; set aside.
3. when rice has finished cooking, heat oil in large skillet over medium-high heat. add shrimp, snow peas, and ginger; season with salt and pepper. cook until shrimp are opaque and snow peas are bright green, 2-3 minutes.
4. divide rice in four bowls. top with shrimp mixture and avocado. serve sauce on the side.