Brown Rice Pilaf with Shrimp & Wilted Radicchio

Brown Rice Pilaf with Shrimp & Wilted Radicchio

Serves 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.

  • 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
You must be signed in to use shopping lists. Sign in or create account

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.

Nutritional Info: 
Per Serving:270 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 85mg cholesterol, 780mg sodium, 39g carbohydrate (3g dietary fiber, 1g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion