Ingredients
4
4 servings
- •1 cup brown rice
- •1.6666666269302 cups water
- •3 tablespoons butter
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •0.5 cup white wine
- •2 tablespoons fresh lemon juice
- •1.5 pounds medium shrimp - peeled and deveined
- •0.25 cup chopped fresh flat-leaf parsley
- •0.5 teaspoon cornstarch
Instructions
- Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
- Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.
Nutritional Facts
Per 4 servings
- Calories: 551
- Carbohydrate: 40g
- Fat: 23g
- Fiber: 2g
- Protein: 39g
- Sugar: 1g
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