Author Notes
The perfect substitute for a traditional salad in the summer. Consider making it the night before you want to eat it, so that it is completely cold. Served chilled. —Alchemist
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Ingredients
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1 cup
uncooked, brown rice
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1/2 pound
shrimp, peeled and deveined
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1 teaspoon
vegetable oil
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2
garlic cloves, chopped
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1/2 pound
mushrooms
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1 cup
shredded spinach, stem removed
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1
lime, juiced
Directions
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Cook the brown rice according to the recipe on back of bag or box.
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Meanwhile, heat a skillet to medium high. Add vegetable oil then add garlic cloves. Saute the garlic cloves for 2 minutes.
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When garlic has browned, add the shrimp to the pan and saute until shrimp becomes pink (about 3 minutes). Remove from heat.
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When rice has finished cooking, in a large bowl combine the rice, shrimp, mushrooms, and spinach.
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Cover with plastic and chill until ready to serve (at least one hour). Top with lime juice before you serve.
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