YOU COULD TRY to argue that carbohydrates will sabotage your fitness goals, but then you’d have chef JJ Johnson to answer to.
Not only does Johnson own the rice-centric FieldTrip restaurants in NYC, but he’s also literally written the book on it, The Simple Art of Rice. “Some perfectly steamed rice – it’s so satisfying in a way that a shake can never be,” he says.
It’s not that he’s anti-shake. It’s just that after a weight workout, Pilates session, round of boxing, or Barry’s Bootcamp class, Johnson says he needs something more. And as a guy who’s lost 30 pounds (13 kg) since 2020 and built muscles he’s never seen before, he feels like he deserves the joy that real food brings. His next goal: getting in more cardio with weekly swims.
This recipe for Herbed Pasta with Coriander-Lime Rice is adapted from Johnson’s The Simple Art of Rice. It’s loaded with fresh herbs, juicy seafood, and oh-so-satisfying carbs.
INGREDIENTS
- Grated zest and juice of 6 limes
- 2 bunches coriander – 1 bunch, tough stems removed; 1 bunch, leaves chopped
- 1 bunch flat-leaf parsley, stems removed
- 1 bunch chives
- 1/2 c. olive oil, plus more for the grill
- 450 g jumbo prawns, peeled and deveined
- 2 Tbsp. unsalted butter
- 2 cups long-grain white rice, rinsed
DIRECTIONS
- In a food processor, add the zest and juice of 5 limes, the unchopped coriander, parsley, chives, olive oil, and 1 tsp salt. Pulse to a coarse paste to form a marinade.
- In a large bowl, toss the shrimp with 1 tsp kosher salt, 1⁄2 tsp freshly ground pepper, and 3⁄4 of the marinade. Cover and refrigerate at least 30 minutes. Refrigerate the remaining marinade for dipping.
- In a medium pot, melt the butter over medium heat. Add the rice; saute until lightly coloured, 4 minutes. Add 3 1⁄2 cups of water and boil. Reduce heat to low, cover, and simmer till tender, about 20 minutes. Remove from the heat for 10 minutes. Fluff the rice with a fork and stir in 1 tsp salt, the chopped coriander leaves, and the remaining lime juice and zest.
- Preheat a well-oiled grill or grill pan to high. Grill the shrimp until cooked through, 2 minutes per side. Transfer to plates and serve with the rice and marinade.
Nutrition per serving: 509 calories, 29g protein,78g carbs (4g fibre), 36g fat
This article originally appeared on Men’s Health US.
