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Lunch recipe · from the recipe book

Brown Rice Shrimp Pilaf with Mushrooms and Thyme

Nutty, toasted brown rice cooked in garlicky broth with browned mushrooms, thyme and tender shrimp, finished with lemon and parsley for a fluffy, savory bowl.

Brown Rice Shrimp Pilaf with Mushrooms and Thyme

Ingredients

  • 1½ cups280 gLong-grain brown rice, dryrinsed
  • 1 lb450 gShrimppatted dry
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 2 stalks80 gCeleryfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried thyme
  • 3 cups720 gLow-sodium chicken broth
  • 2 tbsp27 gOlive oildivided
  • 2 cups cut200 gGreen beanscut into 1-inch pieces
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: rinse the brown rice, slice the mushrooms, chop the onion and celery, mince the garlic, cut the green beans, chop the parsley and pat the shrimp dry.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook 3 to 4 minutes more until browned. Transfer the mushrooms to a bowl.
  3. Lower the heat to medium and add the remaining half of the olive oil. Add the onion and celery and cook 5 minutes until soft. Stir in the garlic and thyme for 30 seconds.
  4. Add the rice and stir for 2 to 3 minutes until it smells toasty. Return the mushrooms to the pot, pour in the chicken broth and add half of the salt. Bring to a boil, cover, reduce to low and simmer 35 minutes.
  5. Season the shrimp with the remaining half of the salt and the black pepper. Scatter the green beans and then the shrimp over the rice, cover and cook on low 8 to 10 minutes, until the shrimp are pink and opaque and reach 145°F (63°C) and the rice is tender.
  6. Remove from the heat and let stand covered 5 minutes. Drizzle with the lemon juice, fluff gently with a fork, sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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