Wednesday, January 25, 2006

Zen Brown Rice Bowl With salmon And Greens


1 cup of instant brown rice
2 large egg whites
1 large egg
1-1/4 cups of low sodium chicken broth
1/4 cup of low sodium soy sauce
1-1/2 tablespoons of sugar (or Splenda)
1 tablespoon of mirin (rice wine)
1 cup of baby spinach leaves
8 ounces of boneless skinless salmon fillet, cut into bite size chunks
2 scallions trimmed and thinly sliced


Prepare instant brown rice according to package directions. while rice cooks, place egg whites and egg in a bowl and whisk until just blended. Combine chicken broth, soy sauce, sugar and mirin in a saucepan and bring to a boil. Reduce heat to medium and stir in spinach, then salmon. Cook for 2 minutes. Gently pour egg mixture over fish and spinahc. Stir gently when egg starts to become firm, after about 3 minutes of cooking. (The salmon will have finished cooking in the hot broth).

Divide rice among 4 bowls and top with the salmon-spinach mixture. Garnish with scallions.

Nutritional info.
Serving size: 1 bowl
Calories: 225
Fat: 5.7 g; 1g saturated
Carbs: 25g
Protein: 18g


At 1/26/2006 6:09 AM, Blogger mw said...

Now I feel guilty...thanks!


Post a Comment

<< Home