1 onion, chopped
1 teaspoon minced garlic
1 teaspoon grated fresh gingerroot
1/2 cup bouillon
2 carrots, shredded in food processor
1/2 cup egg whites or liquid egg substitute
1 cup chopped fresh pineapple
OR canned pineapple tidbits
1/4 cup chopped cilantro or Thai basil (optional)
4 cups cooked barley, brown rice mix or oat groats
1 pound steamed, peeled shrimp

Bring the onion, garlic, gingerroot, and bouillon to a boil in a pot and simmer 5 minutes. Stir in the carrots and cook 2 minutes. Stir in the egg whites or egg substitute, and cook until they firm (1-2 minutes.) Add the pineapple, cilantro or basil, and whole grains and heat through. Stir in the shrimp or arrange them on the top of each serving.

4-6 servings