Ginger-shrimp Brown-rice Bowl

INGREDIENTS 1 cup brown rice 1/2 tsp salt 1 tbsp honey 1 tbsp soy sauce 4 tsp rice vinegar 1 ripe, firm avocado 340-g bag frozen raw peeled shrimp, medium 1 tbsp butter 1 tbsp finely grated fresh ginger 1/2 cup crumbled feta 1/2 cup chopped cilantro

DIRECTIONS: Bring rice, 2 1/2 cups water and salt to a boil in a large saucepan. Reduce heat and simmer until water is absorbed, 30 min. Whisk honey with soy sauce and rice vinegar in a small bowl. Set aside. Discard pit from avocado, then scoop flesh from peel and slice into wedges. Rinse frozen shrimp with cold running water to remove any ice crystals.

Melt butter in a large frying pan over medium-high. Add shrimp and ginger and stir-fry just until shrimp are pink and cooked through, 3 to 4 min. Remove from heat and drizzle with 1 tbsp honey dressing. When rice is cooked, remove from heat and stir in remaining dressing. Scoop rice into 3 bowls and top with avocado, shrimp, feta and cilantro.

NUTRITION Calories 584 Protein 34 g Carbohydrates 62 g Fibre 8 g Sodium 1174 mg