Herbed Brown Rice with Grilled Shrimp

Name: Herbed Brown Rice with Grilled Shrimp
Cook time: 25 min
Yield: 4 servings
Ingredients: 180 g brown rice rinsed; 720 ml water for cooking rice; 2 g salt divided; 20 ml olive oil divided; 20 ml lemon juice divided; 6 g garlic minced; 2 g dried oregano; 2 g lemon zest finely grated; 3 g salt divided; 1 g black pepper ground, divided; 340 g shrimp peeled and deveined; 10 ml olive oil divided; 10 ml lemon juice divided; 15 g flat-leaf parsley finely chopped; 8 g fresh dill finely chopped; 20 g scallions thinly sliced; 2 g salt divided; 0.5 g black pepper ground, divided; 0.5 g red pepper flakes

A side of brown rice cooked until tender, then mixed with chopped herbs, lemon, and scallions. The shrimp are marinated briefly, grilled hot, and folded through just before serving so the rice stays fluffy and the shrimp stay juicy.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

180 g brown rice rinsed
720 ml water for cooking rice
2 g salt divided
20 ml olive oil divided
20 ml lemon juice divided
6 g garlic minced
2 g dried oregano
2 g lemon zest finely grated
3 g salt divided
1 g black pepper ground, divided
340 g shrimp peeled and deveined
10 ml olive oil divided
10 ml lemon juice divided
15 g flat-leaf parsley finely chopped
8 g fresh dill finely chopped
20 g scallions thinly sliced
2 g salt divided
0.5 g black pepper ground, divided
0.5 g red pepper flakes

Instructions

Rinse the brown rice under cool water until the water runs mostly clear. Combine the rice and water in the saucepan with 2 g of the salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 35 to 40 minutes until the grains are tender and the liquid is absorbed. Remove from the heat and let stand covered for 10 minutes. The rice is tender with separate grains and no visible water in the pot.
While the rice cooks, make the shrimp marinade in the bowl with 20 ml of the olive oil, 20 ml of the lemon juice, the garlic, oregano, lemon zest, 3 g of the salt, and 1 g of the black pepper. Add the shrimp and toss to coat. The shrimp are evenly coated and glossy.
Heat the grill pan or outdoor grill over medium-high heat. Grill the shrimp for 1 to 2 minutes per side until opaque and lightly charred at the edges, or until the thickest shrimp reaches 63°C. Transfer to a plate. The shrimp are opaque, pink, and just firm, not curled tightly into a hard C-shape.
Fluff the rice with a fork, then transfer it to the large bowl. Add the remaining 10 ml olive oil, remaining 10 ml lemon juice, parsley, dill, scallions, remaining 1 g salt, remaining 0.5 g black pepper, and red pepper flakes if using. Fold gently to combine, then fold in the grilled shrimp. The rice is evenly seasoned, herb-speckled, and the shrimp are distributed throughout without breaking apart.
Taste and adjust with a pinch more salt only if needed, then serve warm. The side tastes bright, savory, and aromatic, with tender rice and juicy shrimp.