Description
This super simple trick will yield fluffy brown rice every time.
Ingredients
Scale
- 1 cup U.S.-grown brown long grain rice
- 1 ¾ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 small clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup parsley, chopped
- 1 (14 oz) package cooked shrimp, thawed
Instructions
- In a mesh sieve under running cold water, rinse rice to remove extra starch.
- In a medium saucepan, combine rice and water. Bring just to a boil, uncovered. Immediately turn heat down to low and cover; simmer 40 minutes without lifting lid. Remove lid and check for doneness. (If not done, add 2 tablespoons water and cover; cook for 5-10 minutes more.) Once done, replace lid and remove from heat. Let pot set undisturbed at least 10 minutes more to allow steam and water to redistribute – yielding fluffy rice throughout – and soaking into the crusty bottom-of-the-pan rice. Fluff rice with a fork.
- While rice is cooking, make dressing by combining lemon juice, oil, garlic, salt, pepper and parsley; mix dressing well. Ten minutes before rice is done; lightly toss dressing with shrimp.
- To serve, pour dressing and shrimp over warm rice and toss gently.