Ingredients
- 1 cup Arugala
- 1 cup Brown rice
- 2 avocados
- 1/2 cup precooked frozen baby shrimp
- 1 corn cob
- 1 tomatoe
- Parsley
- Red onion
- 1 red pepper
- 1/4 cup Pomegranate seeds
- Minced garlic
- 1 lemon
- Sour cream
- Burrata
Steps
Rice
- Put 2 cups of water in a pan with 1 cup of brown rice
- Bring to a bowl and reduce to simmer
- Cook for 45 minutes adding 1/2 cup of water ever 5-10 minutes as water evaporates
Corn
- Preheat grill
- Peel back corn husks and remove silk (keeping the green husk still on the corn)
- Place one tablespoon butter and sprinkle salt and pepper
- Close husk
- Wrap in aluminum foil and grill for 30 minutes
- Chop red pepper into squares
- Remove corn from cob
- Mix with red pepper
Pico de gallo
- Cut tomatoe into squares
- Add 2 tablespoons chopped parsley
- Add 3 tablespoons chopped red onion
- Add 1 tsp minced garlic
- Sprinkle with salt and pepper
Guacamole
- Cut avocado from shell
- Mash in bowl
- Add 1/4 cup chopped red onion
- Squeeze 1/4 lemon
- Add 1/4 cup pomegranate seeds
- Sprinkle with salt and pepper
Shrimp
- Remove frozen shrimp from bag and run under warm water for 2 minutes. Add olive oil to a pan with shrimp (and salt and pepper to taste) on medium heat and cook for 5 mins, mixing every few minutes.
In bowl, make a bed of arugula- add rice, more arugala, pico, guac, sour cream, corn, sliced burrata and shrimp around the outer edges of the bowl