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Quick summer meals that

will give you more time to

enjoy what really matters.

Visit UNCLEBENS.com for more dinnertime inspiration.
®
Better meals begin with Uncle Ben’s .
SHRIMP AND ZUCCHINI RICE BOWL
PREP: 10 MINS | COOK: 15 MINS | TOTAL: 25 MINS

INGREDIENTS DIRECTIONS
2 tablespoons olive oil, divided STEP 1: Heat 1 tablespoon oil in a large
2 cups sliced green onions skillet over medium-low heat. Add
1
1 / 4 teaspoon salt, divided green onions and / 8 teaspoon salt.
2 (8.8 ounce) packages UNCLE BEN’S ® Cover and cook until green onions
READY RICE Whole Grain Brown Rice are tender, stirring occasionally,
®
1
2 / 2 cups sliced zucchini about 3 minutes; add a tablespoon of
3 cloves garlic, minced water during cooking if green onions
1 pound peeled and deveined large shrimp start to brown. Add rice to skillet; cook
1 over medium heat 2 minutes or until
/ 2 cup unsalted chicken stock
1 tablespoon fresh lemon juice thoroughly heated, stirring occasionally.
1 teaspoon Dijon mustard Divide rice mixture evenly among 4 bowls.
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon STEP 2: Increase heat to medium-high and
2 ounces goat cheese, crumbled add remaining 1 tablespoon oil to skillet. Add
1
Tarragon leaves for garnish (optional) zucchini and remaining / 8 teaspoon salt;
sauté 3 minutes or until zucchini starts to
soften. Add garlic and shrimp; cook 4 minutes
or until shrimp are done. Divide mixture evenly
among bowls.

STEP 3: Add chicken stock, lemon juice, and
mustard to skillet, scraping pan to loosen
browned bits; cook 3 minutes or until sauce
slightly thickens. Remove from heat, and stir in
Hover your camera butter and tarragon. Drizzle sauce evenly over
for more mealtime bowls. Sprinkle with goat cheese. Garnish with
additional tarragon, if desired.
inspiration