Country Rice With Shrimp

• 1 Tbsp. vegetable oil
• 1 c. uncooked long grain rice
• 1 (14 1/2 oz.) can chicken broth
• 1 Tbsp. finely chopped fresh ginger root
• 3 c. shredded lettuce
• 1/4 c. soy sauce
• 1 medium onion, thinly sliced
• 1 (12 oz.) pkg. medium raw shrimp, deveined
• 1 (10 oz.) pkg. tiny peas, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/4 c. sliced green onions

1. In a deep skillet heat oil; stir in rice, stirring occasionally until rice is golden (2 to 3 minutes).
2. Stir in chicken broth and ginger root.
3. Continue until mixture comes to full boil.
4. Reduce heat to low.
5. Cover; continue cooking until rice is tender and liquid is absorbed.
6. Stir in all remaining ingredients except onion.
7. Continue cooking until shrimp turns pink, stirring occasionally.
8. Stir in onion and cook 2 to 3 minutes, then serve. Yields 5 to 6 servings.

vegetable oil, long grain rice, chicken broth, fresh ginger root, shredded lettuce, soy sauce, onion, shrimp, tiny peas, water chestnuts, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805675 (may not work)