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Forbidden Black Rice with Basil Shrimp
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Forbidden Black Rice topped with Basil Shrimp (it will be your new favorite rice)
Black Rice was once a food reserved for ancient Chinese Royalty and forbidden to non-royalty. Now we all can enjoy this delicious side but it is not that readily available yet. I did find some at Costco but they were out the next time I went.Black Rice is loaded with antioxidants, vitamin E and fiber. Vitamin E bolsters the immune system and protects cells from free radical damage. It also contains the powerhouse antioxidants known as anthocyanins also found in blueberries, grapes, and acai — this have been linked to a decreased risk of heart disease and cancer, improvements in memory, and other health benefits.
A quarter cup of dry black rice (cooked it is more) contains about 5 g of protein and 160 calories with 34 g of carbs. Because of this, you want to balance with a lot of veggies.When looking for a substitute for brown and white rice, you must to try this. I found the taste just delicious, slightly nuttier but with a little sweetness and I am not a big rice or grain eater.I loved it with a simple basil sautted shrimp and I think it would be delicious mixed in with pilaf, brown or risotto and served with a chicken or just a lot of hearty fall veggies like sweet potatoes.
Black Rice
You want to get the rice started first because it takes about 30 minutes to cook.Ingredients:
1 cup black rice
2 cups waterRinse rice under cold water. Rice may bleed but it is normal. Add 2 cups of water and 1 cup of rice. Cove and bring to a boil then lower heat to a simmer temperature and simmer until water is all absorbed – about 30 minutes.
1 cup black rice
2 cups waterRinse rice under cold water. Rice may bleed but it is normal. Add 2 cups of water and 1 cup of rice. Cove and bring to a boil then lower heat to a simmer temperature and simmer until water is all absorbed – about 30 minutes.
Basil Shrimp
1 – 1/2 lbs of shrimp, peeled & deveined
1/4 chopped fresh cilantro
1 – 2 cloves garlic minced
1/2 cup fresh basil chiffonade
1 tablespoon EVOO
pinch Sea Salt
Course black pepper
Lemon (optional)
Heat EVOO in a skillet over medium heat. Add the garlic and cook until soft but not browned (about 1-2 minutes). Add shrimp, salt and pepper to taste. Cook shrimp until bright pink and opaque – about 2 minutes or so. Remove from heat and stir in the remaining ingredients. Serve over top of black rice. Optional: Squeeze with lemon.
