–baby bella mushrooms (about 8, small)
–onion (one-half medium)
–white cooking wine
–shrimp (frozen, 60 to 80, tail off, de-veined, uncooked)
–green beans (frozen)
–white rice (instant)
–cilantro (fresh if possible)
–chicken broth (non-fat, low sodium)
1 – Defrost the shrimp overnight in the refrigerator. When thawed and ready to cook, place in large, wide-mouthed baking dish with cover. Season with salt, pepper, a dash of lime juice, and olive oil. Sprinkle with cilantro. Cook for 3 minutes on high in microwave. Keep covered to retain warmth.
2 – Place two handfuls of green beans in baking dish with cover. Season with cilantro, salt, pepper, and olive oil. Cook for 5 minutes (less if you like crispy beans).
3 – Place two-thirds cup of instant white rice in large, covered baking dish. Add two-thirds cup of chicken broth. Cook on high for 3 minutes. Fold in cilantro. Let stand at least 5 minutes.
4 – Chop one-half onion and place in baking dish with cover. Chop mushrooms. Add one-fourth cup of white wine to the baking dish. Season with salt, pepper, and olive oil. Cook for 3 minutes in microwave.
5 – Sprinkle generous amount of Parmesan cheese on flatbread. Add mushroom – onion mixture on top, including some wine. Finish with more cheese. Cook on high for 1 minute in microwave. Serve immediately.
6 – Serve shrimp, green beans, and white rice while still warm.
–adapted from Real Simple.