I assembled all my ingredients together and got started. I didn't use the marinade from the artichoke hearts because the mixture was goopy enough without adding another 1/4 cup of liquid. I also added peas instead of bell peppers because I already had some on hand in the freezer. I didn't add the pimentos OR the curry because I really don't like either. And the recipe also called for shrimp so I figured I could only handle adding one ingredient I dislike instead of three!
See what I meant by goopy enough??
I tried to tell Rooty this recipe wasn't looking so hot, so she might as well move on to something better, but she just stayed in her spot, watching.
After a quick roast in the oven, I pulled out the completed casserole.
It looks pretty but I didn't care for it because:
1. There was shrimp in it. I took a bite and I still don't like shrimp (no surprise there).
2. All I could taste was the "chicken" flavoring of the rice and pasta mix, I couldn't even tell there were artichokes in there.
3. 6 hours later, my stomach hurts. I asked Cody if the dish made me sick and he said the onset of illness depends on the bacteria; it could be 6 to 48 hours. I don't think the dish is behind my upset stomach, but I won't feel better about if for another 42 hours.
I'm going to keep it in my fridge and save my rating until I can have a neutral, shrimp-loving party taste it to get a true opinion. Perhaps I will bring some to Kat (in 42 hours!).
Here's the stats:
|Nutritional Information (OLD)||Nutritional Information (NEW)|
|Servings Per Recipe: 6||Servings Per Recipe: 6|
|Amount Per Serving||Amount Per Serving|
|Calories: 331||Calories: 231|
|Fat: 18 g||Fat: 9.4 g|
|Sodium: 854 mg||Sodium: 606 mg|
|Fiber: 1 g||Fiber: 01 g|
And the recipe.
FNF Dish With a Whole Lot of Textures
1 (6.9 oz) package instant Rice and Pasta Mixture, chicken flavor
1 (6 oz) jar marinated artichoke hearts, quartered
1/2 c light mayo
1/2 c frozen green peas
3-4 green onions, chopped, white and green parts
pepper, to taste
1/2 lb medium shrimp, peeled and deveined
Preheat oven to 350 degrees.
Cook the rice and pasta mixture, according to package directions, omitting the oil/butter.
Drain the artichoke hearts. To the artichoke hearts, add the peas, green onions and black pepper.
Cook the shrimp, being careful not to overcook. Once cooked, chop coarsely.
Combine the rice and pasta mix with the artichoke mixture and the shrimp. Bake in the preheated oven for 20 minutes or until heated through.