Brown Rice Pilaf with Shrimp, Scallions, and Snow Peas

Brown Rice Pilaf with Shrimp, Scallions, and Snow Peas - Brown rice simmered in stock and tossed with shrimp, snow peas, scallions, and garnished with cilantro. 

Brown rice is whole grain rice that still has its bran. It is chewier than white rice, and has a nuttier flavor. Any color whole grain rice is considered "brown rice," and can be used in this recipe.

One of my favorite ways to incorporate whole grain rice into recipes is with bread like this Wild Rice and Onion Bread, but, other than bread, I haven't cooked with brown rice in a long time. It has a "health food" type of flavor and feel, not necessarily favored by kids. 

That's why I love this pilaf. It doesn't have that "hippy dippy crunchy granola" feel. You simmer the rice in stock (I used chicken) with garlic and scallions, and when it is just about fully cooked, you toss in some shrimp, snow peas, soy sauce, and toasted sesame oil. 

I thought this brown rice was delicious and would make a great side dish or even a main dish. 

This recipe is from the book Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Over 700 recipes in 300 pages.

Our inspiration this week is the chapter, Brown Rice +12 Ways. The chapter includes pilafs, salads, stews, and rice cakes.

I've been spending the year cooking through sections of Mark Bittman's book with Wendy of A Day in the Life on The Farm and Camilla of Culinary Adventures with Camilla. This is the last week of recipes from the book! I'm going to miss my weekly date with Camilla and Wendy!

This brown rice is also a great segue to our next, although way less demanding, project. Camilla was sweet enough to send us a copy of the book A Couple Cooks - Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food. She also sent us some of her favorite beans and grains. Thank you Camilla! xoxo.

Before I say goodbye to the #KitchenMatrixCookingProject, here are five of my favorite recipes from the book:

• White Bean Dip with Herbs
• Pasta with Zucchini, Summer Squash, and Sausage
• Greek-Style Watermelon and Tomato Salad
• Bacon, Lettuce, and Tomato Salad
• Pear Salsa

Actually, one of my favorite surprises was this delicious easy dinner of roasted peppers with sausage and rice from last week. It kind of blew me away!

Here are Camilla's and Wendy's brown rice recipes:

An InLinkz Link-up

Thank you guys for such a fun year! Check out Camilla's list of all of the chapters we cooked from. 

brown rice, pilaf, shrimp, snow peas

side dish, shrimp, rice

American

Yield: 4 servingsAuthor: Karen Kerr

Brown Rice Pilaf with Shrimp, Scallions, and Snow Peas

ingredients

• 2 tablespoons neutral oil
• 1/2 cup chopped scallions
• 1 tablespoon minced garlic
• 1 1/2 cups brown rice
• 3 cups stock (vegetable, chicken, beef, or seafood)
• 1 pound peeled and deveined jumbo shrimp, cut into 1/2 to 1 inch pieces
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1 cup snow peas 
• Freshly ground white or black pepper
• Handful of chopped cilantro

instructions

1. Heat the oil in a large saucepan. Add the scallions and stir for about 1 to 2 minutes. Add the garlic, and stir for another 2 minutes. 
2. Add the brown rice and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer, and cook for about 45 minutes, until most of the water has been absorbed. 
3. Stir in the shrimp, soy sauce, sesame oil, and snow peas, cover the pan, and cook for an additional five minutes, until all of the liquid has been absorbed. Let the pan sit off heat for 10 minutes. 
4. Stir in pepper to taste, sprinkle with the cilantro, and serve. 

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