Prep Time: 20 mins | Total Time: 40 minutes | Makes: 4 servings
INGREDIENTS
Salad
1 cup brown rice, rinsed , drained
2 Tbs olive oil
salt, to taste
black pepper, to taste
1 lb shrimp, fresh, peeled, deveined, rinsed and patted dry
1/2 lime, juiced
15 oz cannellini beans, canned, drained and rinsed well (1 can)
5 oz arugula
Dressing:
2 Tbs mint leaves, fresh, chopped
2 lemons, juiced
1/2 cup olive oil
salt, to taste
black pepper, to taste
DIRECTIONS
Prep
Chop mint and juice lemons.
Make
Preheat broiler.
Make rice: Add rinsed and drained rice to a pot with 2 cups of water and a pinch of salt. Bring to a boil then reduce heat and simmer with the lid cracked slightly. Cook until most of the liquid is gone, about 15-20 minutes, then remove from heat. Stir and set aside to cool.
Toss shrimp with olive oil, lime juice, and salt and black pepper to taste
Place shrimp on a parchment-lined baking pan and broil for 10 minutes, flipping halfway through. Remove and set aside.
Add ingredients for salad dressing to a mason jar and shake to combine.
Add rice, beans, and arugula to a large bowl and toss with dressing. Season with salt and black pepper to taste.
Plate salad and top with shrimp. Serve with lemon wedges if desired.n
Notes: To make this recipe come together even more quickly, keep a bag of frozen brown rice in your freezer. It microwaves in minutes. It is available in most frozen food aisles.
Recipe Source: Living Plate RX
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