Brown Rice Bowl With Wakame, Shrimp, And Sprouts Recipe

• 1 cup brown rice
• 3 cups water or homemade vegetable stock
• Kosher salt
• 1/2 tablespoon mirin
• 2 tablespoons dried wakame seaweed
• 12 medium shrimp, peeled and deveined
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 ripe avocados
• 2 cups bean sprouts
• 1 cup radish sprouts or microgreens
• 1 sheet nori, carefully fanned for a few seconds over a flame and cut into thin strips
• 2 limes, sliced into wedges, for serving

1. In a Dutch oven or large pot, combine brown rice, water, a generous pinch of salt, and mirin and bring to a boil. Adjust the heat to maintain a simmer, cover, and cook, stirring occasionally, until most of water is absorbed and rice is al dente, about 30 minutes.
2. Stir in wakame and place shrimp on top of the rice. Cover and cook until wakame has rehydrated and shrimp are just cooked through, about 5 minutes longer. Off the heat, stir in soy sauce and rice wine vinegar. Spoon onto plates, topping with sprouts and nori. Serve with lime wedges.

brown rice, water, kosher salt, mirin, shrimp, soy sauce, rice wine vinegar, avocados, bean sprouts, sprouts

Taken from www.seriouseats.com/recipes/2014/06/one-pot-brown-rice-with-wakame-shrimp-sprouts-recipe.html (may not work)