Stir-Fry Vegetables and Shrimp with Black Rice

2 Reviews
100% would make this recipe again

Particularly rich nutritionally, black rice has a mild, nutty taste. Originally from China and formerly reserved for the imperial court, you will find this rice in Italian grocery stores, because in the Po plain of northern Italy they produce a variety called "riso Venere", or Venus rice, very appreciated by foodies.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 40 min
420 calories/serving

Ingredients

1 cup black rice 180 g
2 tbsp olive oil 30 mL
1 onions, coarsely chopped 200 g
1 yellow or red sweet peppers, cut into 1 cm pieces 200 g
2 zucchini, cut into 1 cm pieces 260 g
2 cloves garlic, minced
1 pinch cayenne pepper 0.1 g
2 tsp turmeric 6 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
4 tbsp rice vinegar 60 mL
2 tbsp sunflower seeds 16 g
40 shrimp, medium-large, cooked, peeled 400 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the rice in a large pot of salted boiling water, about 40 min (follow the instructions on the box).
  2. Meanwhile heat the oil in a pan over medium heat, then sauté the onion, until softened, 2-3 min, with some stirring. Add the pepper and zucchini and sauté until golden and crisp-tender, 4-5 min. Stir in the garlic, Cayenne pepper and turmeric. Cook 1 min with stirring. Season with salt and pepper.
  3. Drain the rice then add it to the pan. Pour in the vinegar, add the sunflower seeds and the shrimp, then toss to combine. Cover and heat throughout (2-3 min).
  4. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

420

Fat

15 g

23 %

Saturated 2.2 g
+ Trans 0 g

11 %

Cholesterol

200 mg

Sodium

240 mg

10 %

Carbohydrate

46 g

15 %

Fibre

4 g

18 %

Sugars

4 g

Net Carbs

42 g

Protein

27 g

Vitamin A

27 %

Vitamin C

97 %

Calcium

6 %

Iron

36 %

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Magnesium, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Copper, Fibre, Folacin, Manganese, Phosphorus, Potassium, Zinc
Source of  :
Calcium, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives 2 ½
Fats 2

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.