Brown Rice Pilaf with Shrimp & Wilted Radicchio
From Whole Foods MarketServes 4
This is hearty, satisfying fare that we've dished up in entrée-sized portions because all you need to make it a meal is a big green salad. Clam juice adds additional seafood flavor, but feel free to simply use water and you won't be disappointed.
Ingredients
2 teaspoons extra-virgin
olive oil
1 leek, white and light green parts only, sliced
Salt and ground black pepper
1 cup long-grain brown rice
1 cup water or broth
8 ounces bottled clam juice (or water)
1/2 pound farm-raised raw peeled shrimp, sautéed or grilled
1 head radicchio, cored and roughly chopped
1/4 cup total chopped fresh parsley and tarragon
1 leek, white and light green parts only, sliced
Salt and ground black pepper
1 cup long-grain brown rice
1 cup water or broth
8 ounces bottled clam juice (or water)
1/2 pound farm-raised raw peeled shrimp, sautéed or grilled
1 head radicchio, cored and roughly chopped
1/4 cup total chopped fresh parsley and tarragon
Method
In a medium saucepot, sauté leeks and salt and pepper in warmed oil over medium-high heat, stirring often, about 6-8 minutes. Stir in rice, water or broth and clam juice and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to large bowl, add shrimp, radicchio and herbs and toss to combine.
