Brown Rice Bowl

This recipe is adapted from EveryDay Food Magazine.

1 cup long grain brown rice

1/4 cup low sodium soy sauce

1/4 cup fresh lemon juice

2 tbsp rice vinegar

2 tsp light brown sugar

1 tbsp olive oil

1 pound peeled, deveined medium, thawed shrimp

1/2 pound snow or snap peas (whichever you prefer), trimmed and halved

1 avocado, pitted and cut into chunks

Cook rice as directed. In a small bowl stir together soy sauce, lemon juice, vinegar, and sugar until sugar is completely dissolved. Heat oil in a large skillet over medium high heat. Add shrimp, peas, and cook until shrimp are opaque throughout and peas are bright green (about 2-3 minutes). Divide rice among four bowls, top with shrimp/pea mixture and avocado. Serve with sauce on the side.