1 bag pre cooked peeled shrimp
1 bundle asparagus
6 large carrots (or 12 small, or 1/2 bag shredded)
1 package basil
1/2 lemon
1 tbsp olive oil
1 cup white wine
1 tbsp cornstarch
4 cloves garlic
4 ounces crushed cashews or peanuts
2 cups brown rice

1. Cut up veggies into small pieces, or shred carrots
2. Add rice to rice cooker (or cook on stove)
3. Add 1-2tbsp olive oil to pan on medium heat, add crushed garlic in saute. 
4. Add carrots and asparagus to garlic and cook until the veggies soften
5. Add cup white wine, squeeze the 1/2 lemon (no seeds) let it simmer and reduce, add the tbsp cornstarch in next
6. Once it thickens up, add the shrimp, package of basil and cover until shrimp is heated up 
7. Put brown rice on place with veggie/shrimp mixture and add handful of crushed peanuts or cashews on top. Also tastes really good with Sriracha on top ;)