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, tranchés
  • Sel et poivre noir moulu
  • 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, en remuant souvent, sur 6-8 minutes. Stir in rice, water or broth and clam juice and bring to a boil. Couverture, reduce heat to medium-low and simmer until liquid is completely absorbed, sur 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.

Information nutritionnelle

PAR PORTION: 270 calories (40 à partir de matières grasses), 4.5g lipides, 0.5g de graisses saturées, 85mg de cholestérol, 780mg de sodium, 39g de glucides (3g de fibres alimentaires, 1g de sucre), 17g de protéines