Nutrition per serving may change if servings are adjusted.
⅔ cup uncooked brown rice
1¼ cups water
¼ teaspoon salt
½ cup frozen shelled edamame
12 ounces frozen large shrimp in shells, thawed, peeled, and deveined
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon canola oil
4 cups coarsely shredded, trimmed napa cabbage
½ cup slivered onion
¼ cup creamy peanut butter
3 tablespoons water
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
⅛ to ¼ teaspoon crushed red pepper
In a small saucepan, combine brown rice, 1¼ cups water, and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until tender and liquid is absorbed, adding edamame the last 5 minutes of cooking. Remove from heat.
Rinse shrimp. Pat dry with paper towels. In a small bowl, sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.
In a large wok or nonstick skillet, heat oil over medium-high heat. Add shrimp. Cook for 3 to 4 minutes or until shrimp are opaque, stirring frequently. Remove to a clean bowl; cover to keep warm. Add cabbage and onion to wok or skillet and cook for 3 to 5 minutes or until vegetables are crisp-tender, stirring frequently.
To prepare Peanut Sauce, whisk together peanut butter, 3 Tablespoons water, honey, soy sauce, and crushed red pepper in a small saucepan. Simmer over medium-low heat until sauce is heated through and smooth. If too thick, stir in additional water to desired consistency. Sauce will thicken as it stands. Serve warm.
To serve rice bowls, divide cabbage mixture among four shallow serving bowls. Top with rice mixture and shrimp. Drizzle with warm Peanut Sauce.