Recipes for the South Beach Diet or Other Good Carb Diets

2 cups water
3 tablespoons soy sauce, divided
1 cup uncooked brown or wild rice
1/2 pound cooked baby shrimp
1/2 cup frozen green peas, thawed and drained
1 tablespoon minced fresh ginger root
1/4 cup distilled white vinegar
2 tablespoons sugar substitute
2 teaspoons sesame seed, toasted
2 teaspoons water
Lettuce leaves

Recipe Directions
Combine 2 cups water and 2 tablespoons soy sauce in medium saucepan. Bring to a boil; stir in rice. Reduce heat and simmer, covered, 20 minutes, or until water is absorbed. Remove from heat and cool in pan. Rinse shrimp; drain thoroughly. Remove and reserve 1/2 cup. Combine remaining shrimp, peas, green onions and ginger in a large bowl. Fluff rice with a fork; fold into shrimp mixture. Cover and refrigerate until chilled. Meanwhile, measure vinegar, sugar, remaining 1 tablespoon soy sauce, sesame seed and 2 teaspoons water into jar with a screw-top lid. Cover and shake well. Pour over rice mixture; toss to coat all ingredients well. Spoon over lettuce leaves on serving plates; sprinkle with reserved shrimp.

Serves 6

Filed under: Salads and Dressings, Phase 2