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Brown Rice Pilaf with Shrimp & Wilted Radicchio

Serves 4
Time 1 hr 10 min
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
  • 1/4 teaspoon fine sea salt
  • 1 cup long-grain brown rice
  • 1 cup vegetable broth or water
  • 8 ounces bottled clam juice
  • 1/2 pound medium shrimp cooked and peeled
  • 1 head radicchio cored and roughly chopped
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh tarragon
Method

Heat oil in a medium saucepot over medium-high heat. Add leek and cook, stirring often, until softened, 6 to 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, parsley and tarragon, and toss to combine.

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.
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  • 2 teaspoons extra-virgin olive oil
  • 1 leek, white and light green parts only sliced
  • 1/4 teaspoon fine sea salt
  • 1 cup long-grain brown rice
  • 1 cup vegetable broth or water
  • 8 ounces bottled clam juice
  • 1/2 pound medium shrimp cooked and peeled
  • 1 head radicchio cored and roughly chopped
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh tarragon