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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 6

Ingredients

• ½ lb small shrimp*, peeled

• 1 Tbsp reduced-sodium tamari or soy sauce or coconut aminos + 2 Tbsp more

• ½ tsp black pepper

• 1 small onion, diced

• 2 stalks celery, diced

• 2 medium carrots, diced

• 1 Tbsp rice vinegar

• 1 Tbsp mirin

• 1 Tbsp roasted sesame oil

• 2 tsp roasted sesame seeds

• 1 c frozen peas

• 4 green onions, chopped

• 2 c cooked, cold jasmine rice

• 2 c cooked, cold white quinoa

Directions

1. Preheat oven to 475 F. In a small bowl, toss shrimp with 1 Tbsp reduced-sodium tamari and pepper. Set aside. In a large bowl, combine rice, onion, celery, carrots, remaining 2 Tbsp tamari, rice vinegar, mirin, sesame oil, and sesame seeds. Stir to break up rice and distribute vegetables evenly.

2. Spread rice mixture onto a large baking sheet. Bake until rice begins to brown, about 15 minutes. Stir to prevent sticking, and top with the shrimp. Bake an additional 6-8 minutes.

3. After removing from the oven, immediately mix in peas and green onions.

Notes

• *For a vegetarian option, use pressed firm tofu.

• Instructions for cooking rice and quinoa can be found on the page titled, “How to Cook Grains and Legumes” in the Providence Heart Guide.

Nutrition: (per serving) Calories: 240 kcals | Total Fat: 4.5 g | Saturated Fat: 0.5 g | Sodium: 640 mg | Carb: 37 g | Protein: 12 g | Fiber: 4 g | Calcium: 80 mg | Iron: 3 mg | Potassium: 330 mg.

Providence Heart Guide 2024
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