–baby bella mushrooms (about 8, small)

–Parmesan cheese

–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)

–lime juice

–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.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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