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Servings:
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6
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Author Notes:
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This recipe was given to us by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana, the country's oldest operating rice mill. The recipe uses Konriko's unique aromatic Wild Pecan Rice. If you think rice is rice, and there's not much difference from one variety to the next, you should rethink that philosophy. While there are no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly nutty pecan flavor. As it retains 90% of the bran, this tasty brown rice is a healthier alternative to white rice. We loved it so much, I now return from trips to the South laden with heavy suitcases packed with rice. No other variety I have tried comes close to the wonderful nutty flavor and delightfully al dente texture of Konriko's Wild Pecan Rice (yes they are the exclusive producers of this unique and flavorful rice).
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Ingredients:
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14 1/2 ounces chicken broth -- 1 can -- or equivalent homemade
7 ounces Konriko Wild Pecan aromatic rice -- 1 box
4 tablespoons olive oil, divided
1/2 pound medium shrimp, peeled and deveined
2/3 cup chopped onion
2/3 cup chopped red and yellow bell pepper
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
1 cup diced tomato
1/4 cup chopped green onion
1/4 cup chopped parsley
3 tablespoons lemon juice
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Instructions:
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Bring chicken stock to a boil in a large saucepan; stir in rice. Cover, reduce heat and cook 20 minutes or until broth is absorbed and rice is tender. When rice is done, spoon into large mixing bowl and set aside to cool.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat and add shrimp; cook and stir 2 minutes or until shrimp turn pink. Add onion, bell pepper, salt, red pepper, black pepper and thyme; cook and stir 2 to 3 minutes or until shrimp are done and vegetables are tender. Cool shrimp mixture slightly and add to rice along with tomato, green onion and parsley.
In a small bowl combine the remaining 3 tablespoons olive oil with lemon juice; mix well and pour over salad. Toss gently until well mixed. Serve warm or chilled.
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Recipes 
