Garlic Herb Prawns with Black Rice

So today I decided to put a little lunch together for myself. Something that I like. Seeing that I am the only one in my house that enjoys seafood and peculiar looking rice, I decided to prepare a black rice with herb seasoned prawns (shrimps) and savor the moment before my crew get in. Its pretty quick and easy to make.

For starters you will need some black rice or what is sometimes called purple rice. Did you know that the darker the rice, the more potent the nutrients and anthocyanin? It has similar attributes found in black and blueberries. It is high in antioxidants and protects against free radicals. This type of rice has a very sweet nutty like taste. So it makes sense when some people use it to make cereal.  Here’s a fun fact: In the Asian culture, black rice was once reserved for the emperors of ancient China and those of more elite statuses. Feeling kind of special right now 🙂

Here we go:

12 Large prawns

4 shallots finely chopped

1 Garlic cloves finely chopped

1 tablespoon fresh cilantro

1 cup dry white wine

2 table spoons olive oil

2 cups parboiled long-grain black rice

4 cups water

salt

red pepper flakes

2 bay leaves

 

Preparation:

In a pot, bring salted water to a boil, add 2 bay leaves to the boiling water then add rice. Although it is parboiled, black rice takes a bit longer to cook. Cook until rice is almost aldente (it needs about 25 minutes).

In a non stick pan, heat oil and add shallots. Cook for 5 minutes on medium heat then add garlic to pan. Stir in wine and allow to evaporate 2 minutes. Add prawns, season with salt and pepper flakes. Cook for 5 to 7 minutes on medium-high heat or until the meat of the shrimps are white and liquid has almost evaporated. Remove from heat, sprinkle a bit of lemon juice and set to the side.

Once the rice is completed remove bay leaves, pour rice into the pan and gently stir the 2 dishes together. Allow the flavors to become friendly on a low simmer for another 2 minutes then serve immediately. Feel free to garnish with a bit parsley.

Servings: 2

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Enjoy! I sure did.

 

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