Shrimp and Brown Rice? Yes please. Enjoy this recipe from our friends at Whole Foods


  • 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


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