BROWN-RICE BOWL WITH SHRIMP, SNOW PEAS, AND AVOCADO

Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado image

Yield serves 4

Number Of Ingredients 12

2 cups water
1 cup long-grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons rice vinegar (unseasoned)
2 teaspoons light-brown sugar
1 tablespoon vegetable oil, such as safflower
1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined (see page 361)
8 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
Coarse salt and freshly ground pepper
1 ripe avocado, pitted, peeled, and cut into chunks (see page 360)

Steps:

In a large saucepan, bring the water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes. Remove from heat; let stand covered, 10 minutes.
Meanwhile, make sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2 to 3 minutes.
Fluff rice with a fork, and divide among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.