Judging from the way this dish was scarfed up by the THV11 crew following my recent segment on This Morning, I would say it is definitely a winner. Not only is this Brown Rice Salad with Grilled Shrimp and Peppers tasty, it is full of nutritious deliciousness and is low fat and healthy to boot.
You can easily make this dish ahead of time, but I suggest bringing it to room temperature at least if you want to experience the full flavors of the ingredients. When reheating, don’t overdo it with the shrimp. Reheating in the microwave can turn even the best shrimp to rubber. Been there?
I prefer making this with brown rice which is a tad more nutritious than some other varieties, but it would work equally as well with long-grain white rice or a wild rice bland. I’ve even made it with a yellow rice pilaf with lots of success.
Riceland Foods, an Arkansas-based cooperative of over 6,000 rice farmers, is dear to my heart. I am not compensated by them for my references to them, but I do want you to know that this is my brand of choice for rice products. Growing up with Riceland rice, I just naturally learned to expect great results, and I always get them. I hope you are able to find their rice products on your grocery shelves. If not, go ask your store manager to stock them. You won’t be disappointed. Trust me.
Arkansas produces long-grain and medium-grain rice, not short-grain as I stated in the video. Sometimes, it’s a little unnerving when they say, “we’re on!”
Notes
Recipe does not include preparation time for the brown rice. Brown rice may be prepared up to 2 days ahead of time. Try my recipe for Perfect Brown Rice. You'll have excellent results every time.
*You can easily use a stovetop grill pan to do these.
**Click on "rice" for the link to Perfect Brown Rice.
Ingredients
- 1 cup Riceland Foods Long-Grain Brown Rice
- 1 chipotle pepper in adobo, chopped
- 2 Tablespoons Riceland Foods Rice Bran Oil or olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Shrimp and Peppers:
- 1 pound peeled, medium-large raw shrimp, deveined
- 2 Tablespoons Riceland Foods Rice Bran Oil or olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper or ground chipotle pepper (spicier)
- 1/2 pound baby red, yellow and orange sweet peppers
- 8-10 green onions
- 1 Tablespoon toasted sesame seeds, optional for garnish
- 1/2 cup minced Italian parsley, for garnish
Instructions
For the rice
- Prepare baked brown for perfect rice.** Add the chopped chipotle in adobo prior to cooking; stir.
- Toss the cooked rice with 2 Tablespoons oil, salt and pepper; spread out in a single layer on a large baking sheet. Allow to cool.
For the shrimp and peppers
- Prepare the grill (350 - 400 degrees).
- Toss the shrimp with 1 Tablespoon oil, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper or ground chipotle pepper; thread the shrimp onto skewers (wooden ones need to be soaked for several minutes prior to use).
- Grill the shrimp and peppers with the grill covered; about 2 minutes per side; set aside.*
- Brush green onions with oil and add to the grill cooking about 1 minute per side; cut into 1/2 to 1-inch pieces.
- Toss lemon juice, shrimp, peppers and onions with rice; adjust seasonings.
- Garnish with minced fresh parsley and toasted sesame seeds, if desired
