California Brown Rice with Avocado and Baby Shrimp Recipe

From Dorothy McNett's Recipe Book.

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California Brown Rice with Avocado and Baby Shrimp

From Dorothy McNett's recipes at www.dorothymcnett.com. Use the microwave oven to cook the rice, or use a heavy bottomed saucepan with lid, or your electric rice cooker. It is especially wonderful when done in a covered glass or ceramic batter bowl in microwave. Can be a main dish, a salad, a side dish......

1 cup brown rice, Californian of course!
2 and 2/3 cups water or broth of choice
1/4 teaspoon sea salt
1 teaspoon extra virgin olive oil
1 California avocado
1 cup or so of cooked baby shrimp,, or other seafood as desired or not

Combine rice, water or broth, salt and olive oil in glass or ceramic batter bowl or casserole. Cover with a glass or creamic plate or lid. Cook in microwave on full power for 10 minutes, then on half power (power level 5) for 20-25 minutes, or until tender and liquid is absorbed. Or, use your electric rice cooker, or steam the rice in a heavy bottomed saucepan with a lid. All equally delicious and successful! When ready to serve (hot, warm, or cold!) dice in the avocado and toss in the baby shrimp.

Recipe created 1995-01-01.

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