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