Sunday, October 20, 2013

Black Rice with Shrimp and Zucchini

While in Italy I had black rice with shrimp and zucchini and thought it would be a nice dish to make at home. I brought a few pounds of black rice with me back to the U.S. But you can buy it at most high end grocery stores in Seattle or online. Below is the recipe I used - it is very simple. The hardest part is to cook the rice.


1 cup of black rice
2.5 cups of water
1 cup of cooked small shrimp
2 or 3 small zucchini, chopped

Olive Oil
Fresh parsley


1. Rinse rice in cold water before cooking. Combine rice, water, pinch of salt and 1 tablespoon of olive oil in a pot. Bring to a boil, reduce heat to medium low, cover and let rice cook for about 45-50 minutes stirring and checking to make sure it is not burning. I tasted it to make sure the rice was cooked.

2. Pour 1 tablespoon of olive oil in a pan. One medium heat fry zucchini until it starts to get brown, then cover, turn heat to low and let cook for another 15 minutes or until it is done.

3. Combine rice, shrimp and zucchini in a big bowl. Taste for salt. Garnish with finely chopped parsley. It is also good cold.

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