I just can’t get enough of germinated rice lately. It has such great flavor and chew that it barely needs any stuff to make it unbelievably tasty. But even though it doesn’t need a ton of stuff, I needed a ton of stuff {veggies} after weeks and weeks of non-stop-ness.
I picked up my three favorite grain-mixin’ veggies {asparagus, zucchini, squash} and decided to let them all play a part in a single meal. And then I added shrimp. Lots and lots of shrimp.
And what came together was a dish you could scoop into a big bowl a few nights in a row and still wish there was enough leftover the night after!
Germinated Rice With Shrimp & Veggies
By Published: October 20, 2014
- Yield: 4 Servings
I just can't get enough of germinated rice lately. It has such great flavor and chew that it barely needs any stuff to make it …
Ingredients
- 1 cup germinated brown rice
- 14 ounces water
- 3 tablespoons butter unsalted
- 1 small white onion chopped
- 3 cloves garlic crushed
- 1/2 pound asparagus chopped
- 1 small yellow squash chopped
- 1 small zucchini chopped
- 1 lb shrimp peeled and deveined
- salt to taste
- pepper to taste
Instructions
- In a medium-sized saucepan over high heat, bring water to a boil.
- Add rice, reduce heat to low, cover, and let simmer for 25 minutes and then remove from heat.
- While rice is cooking, place butter in a sauté pan over medium-high heat.
- Add onions and garlic and sauté for 6 to 8 minutes, until onions are translucent.
- Stir in the remaining veggies and cook for another five minutes, stirring occasionally.
- Stir veggies into the rice and set aside.
- Add shrimp to the sauté pan with a few tablespoons of water.
- Cover and cook over medium-high heat until shrimp are pink and cooked all the way through, about 5 minutes.
- Add shrimp to rive and veggies and serve.
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