Fluffy Brown Rice with Lemon Parsley Shrimp

This super simple trick will yield fluffy brown rice every time.

  • Yield: 4-5 servings 1x


  • 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


  1. In a mesh sieve under running cold water, rinse rice to remove extra starch.
  2. 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.
  3. 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.
  4. To serve, pour dressing and shrimp over warm rice and toss gently.