All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is kinda outrageously good. I began by trying to just use the brown rice but I got impatient waiting for it to get creamy so I added some cooked quinoa which magically did the trick. This can be used like any risotto & you could add anything your imagination comes up with. I had leftover, frozen arrabiata, so I used that. The shrimp can easily be omitted. Vegan cheese could be used to make the dish vegan.
As an aside – NEVER buy this stuff:
At the risk of sounding like a commercial, I thought I’d save a dollar or two & buy the cheap stuff but that was a mistake. First of all, it foams up like a bubble bath creating a Lucy moment of a bubble lava torrent spilling out of the dishwasher. And – not only were most of the dishes not clean at the end of the cycle – but all clear glass came out looking frosted. Just the worst.
2-1-13 UPDATE – I just noticed thus says “gentle on hands.” Haha! It sucks as a dishwasher detergent because it ISN’T a dishwasher detergent. It if for hand washing. So- nevermind what I just said above.
Anyway – this dish is really yummy & endlessly customizable – so – get creative!
Brown Rice & Quinoa Risotto with Arrabiata & Shrimp
1 lb shrimp – peeled & cleaned
4 garlic cloves – minced
1 tsp crushed red pepper
S&P to taste
4 shallots – diced (or a small onion)
6+ cups stock (I used frozen, homemade shrimp stock)
2 cups uncooked brown rice
2+ cups pasta sauce (I used arrabiata)
2 cups cooked quinoa
1+ cups grated parmesan
1 tsp oregano
1 tsp dry basil
1 tsp parsley
2 tomatoes – diced
Cook your quinoa (in vegetable stock). Set aside.
Heat 2 TBS olive oil in a frying pan. Add the minced garlic & the crushed red pepper and after about a minute. Add the shrimp & cook until just pink. Undercooking is OK as they will cook further on their own & even more in the warm risotto. Set aside.
Heat your 6+ cups of stock in a pan & let it simmer.
Heat 2 TBS olive oil in a large stock pot. Add the shallots (or onion) and the brown rice. Fry the rice for 2-3 minutes. The rice should become a little aromatic. Lower heat to medium and add the dry oregano, basil & parsley. Add one cup of the simmering stock & cook it off, stirring the whole time. Add another cup of stock & repeat. At this point – I got restless & added all the remaining stock, brought it to a boil, reduced the heat to low & let it simmer, covered, for 20 minutes. Check to see if your rice is tender – erring on a tad overcooked rather than under. If it is still al dente – add more water & steam it until it is cooked.
Add the cooked quinoa & the tomato sauce (arrabiata), the grated Parmesan & the shrimp. Blend. Heat it through & serve with fresh diced tomatoes, fresh chopped parsley & more grated Parmesan on top.