Bulgur and wild rice come together with
bright vegetables, spicy chorizo, and
fresh shrimp for this paella-inspired dish.
Makes
Makes 4 servings
Total Time
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Ingredients
Garnish: chopped fresh parsley
Test Kitchen Approved
FIVE-MINUTE MORNING PREP
Chop the onion and bell pepper. Soak wild rice
blend in 2 cups water at room temperature for at
least 8 hours, if desired, to reduce cooking time
from 45 minutes to 20 minutes. Drain rice
before cooking with broth.
Instructions
Bring 1¾ cups warm broth and rice
to a boil in a large saucepan over
medium-high heat. Reduce heat to
low; cover and cook for 45 minutes.
Add bulgur wheat and remaining
1 cup warm broth to rice, stirring until
combined over low heat. Remove
from heat; cover and let stand for
10 minutes. Stir in 1 teaspoon paprika.
Heat oil in a large skillet over medium-
high heat. Add chorizo and onion;
cook, stirring occasionally, until
fragrant, about 3 minutes. Add bell
pepper and remaining 1 teaspoon
paprika; cook, stirring occasionally, for
3 minutes. Add shrimp and tomatoes;
cook, stirring occasionally, until shrimp
are pink and firm, 2 to 3 minutes.
Place about ½ cup grains each in
4 serving bowls. Top with shrimp
mixture. Garnish with parsley, if desired.
