Basque-Style Shrimp with Lemon Basil Brown Rice

Basque-Style Shrimp with Lemon Basil Brown Rice
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons capers, drained
  • ¼ cup pine nuts
  • 8 ounces baby portabella mushrooms, sliced
  • 4 tablespoons olive oil, divided
  • 4 lemon wedges
  • 1 cup Mahatma or Carolina Whole Grain Brown Rice
  • ½ cup fresh lemon juice
  • + 11 more ingredients
    • 2 cups water
    • 2 garlic cloves, minced
    • salt, if desired
    • 2 tablespoons shallots, minced
    • 1 pound large shrimp, peeled and deveined
    • 1 ½ cups grape or cherry tomatoes
    • ½ teaspoon Spanish paprika
    • 2 tablespoons fresh basil, finely chopped
    • 4 sprigs fresh basil
    • ½ teaspoon Kosher salt
    • 1 tablespoon lemon, zest

Bring water, lemon juice, and salt (if desired) to a boil in a medium saucepan over high heat. Stir in brown rice. Cover, reduce heat, and simmer 45 minutes or until water is absorbed. Remove from heat. Cool for 10 minutes. Stir in chopped basil and lemon zest. In a large skillet, heat 2 tablesp...

View full recipe at My Recipes

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