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Combine The Brown Rice And Water In A Small Saucepan. Bring To A Boil, Reduce Heat To Low And Cook Until All The Water Is Absorbed, About 25 Minutes. Melt The Butter With The Olive Oil In A Skillet Over Medium Heat; Cook The Garlic In The Butter And Oil Until Fragrant, 1 To 2 Minutes. Pour In The Wine And Lemon Juice; Reduce Heat To Medium-Low And Simmer. Stir In The Shrimp And Cook Until The Shrimp Turns Pink, Stirring Regularly, 5 To 7 Minutes. Sprinkle The Parsley Over The Shrimp And Cook Another 2 Minutes. Add The Cornstarch To The Liquid And Stir Until It Thickens, About 1 Minute More. Serve Hot Over The Brown Rice.
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