Brown Rice Sautéed with Shrimp, Cherry Tomatoes and Fresh Parsley

Last night I wasn’t really sure what to make for dinner, so as I scoured my kitchen this is what I came up with. I try to use brown rice for most of my rice dishes mainly because of it’s health properties. For this recipe I also think it tastes better due to the hearty, nutty flavor it adds to the dish. I de-seeded the tomatoes to keep this dish from becoming too mushy. An easy way to take the seeds out is to cut the tomato in half and use a small spoon and scoop out the insides (see photos below). A lot of fresh chopped parsley and a glass of rosé wine (or one of my favorites Radler) make it the perfect summer dish to eat Al Fresco!

2 tbsp. Olive Oil, then more for drizzling
1 cup Brown Rice
1 Shallot, diced
2 cloves Garlic, diced
5-6 Cherry Tomatoes, de-seeded and diced
6 large Shrimp
half bunch of Parsley, chopped
Salt and Pepper

Cook brown rice according to package instructions or follow the helpful instructions from the kitchn.


Heat pan to medium-high heat and add olive oil, then shallots and garlic. After about 2 minutes, add shrimp and cook for about 4-5 minutes. Mix in diced tomatoes and parsley (reserve some for the end) and sauté for about a minute. Add salt and pepper to taste. Then add cooked rice and mix. Top with more parsley and drizzle of olive oil.

Total Time: 30-40 minutes
4 Servings

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2 Responses to “Brown Rice Sautéed with Shrimp, Cherry Tomatoes and Fresh Parsley”

  1. Melissa March 7, 2012 at 8:50 pm #

    After trying your delicious recipe for coconut shrimp curry, I decided to give this dish a try. Once again – big success at our house!! So easy, healthy and tasty!

    Thanks!

    • Barb March 7, 2012 at 9:23 pm #

      That’s great, thanks for the nice comment again, that made my day!

      I’m especially happy you found this recipe easy/healthy/tasty since this is exactly what I’m trying to do with my blog 🙂

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