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I love Martha Stewart. But most of the time, we don’t have time to cook like Martha Stewart. For me, Sundays are usually reserved for planning for the week’s recipes and doing some cooking prep, making a big pot of something that can be adapted for leftovers all week. I’ll often roast a chicken, make a slow cooked pot roast, or make a pot of kale and white beans.

But I ran across this recipe tonight and decided to make it. It’s quick and easy and healthy. I adapted it from a Martha Stewart recipe, and it is delicious and can be doubled or halved.

Brown Rice Bowl

1 cup brown rice
2 cups broth or water
¼ c tamari (wheat free soy sauce)
¼ cup lemon juice
2 tblsp rice vinegar
2 tsp brown sugar (opt)
1 tblsp olive oil
1-2 tsp sesame oil
1 lb shrimp
½ lb snow peas
1 piece ginger, grated
1 avocado

Cook rice in broth or water. Stir lemon juice, rice vinegar, sesame oil, and soy sauce together and set aside. While rice is cooking, stir-fry peas in olive oil, and add shrimp and ginger, cooking until shrimp are pink. When rice is finished, toss everything together and serve with sliced avocado on top or for garnish. Yum.

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