Serves 4.
Note: The precooked brown rice, available at many stores, delivers whole grains in less time. Sub steamed white rice if you like.
• 3 c. precooked brown rice (see Note)
• 2 slices bacon
• 2 large fennel bulbs, chopped in 1/2 -in. dice, some fronds reserved
• 1/4 tsp. salt
• 1/2 red bell pepper, chopped in 1/4 -in. dice
• 1 lb. jumbo shrimp, peeled, deveined
• 1/2 c. white wine
Directions
Heat rice according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until crisp, 8 minutes. Transfer bacon to a paper towel to cool and drain, leaving the fat in the skillet.
Add fennel to skillet, stirring to coat with the bacon fat. Season with a pinch of salt. Cook until just starting to soften; 3 minutes. Stir in red bell pepper; cook, 3 minutes. (The vegetables should remain tender-crisp.) Add the shrimp in a single layer; season with 1/4 teaspoon salt. Cook, turning once, until just cooked through, 5 minutes.
Pour wine into skillet; lower heat to a simmer. Crumble the bacon; stir into the skillet. Cook just to heat through. Serve the shrimp and vegetables over the rice. Garnish with chopped fennel fronds.
Nutrition information per serving:
Calories340Fat10 gSodium840 mg
Carbohydrates43 gSaturated fat3 gCalcium130 mg
Protein19 gCholesterol125 mgDietary fiber6 g
Diabetic exchanges per serving: 2 vegetable, 2 bread/starch, 1½ lean meat, 1 fat.
It’s too soon to tell how much the immigration crackdown is to blame.
