Shrimp and Forbidden Rice

by LEON BOUTEILLER

After reviewing my pantry. I found a package of black rice (forbidden rice) that I’d purchased a few months ago. I enjoy rice and here was an opportunity to create a colorful plate with this deeply colored grain.

Forbidden rice, also known as royal rice, imperial rice, heaven rice and king’s rice, was once used only to feed the elite in ancient China. It has been cultivated for at least four thousand years. This heirloom variety of rice is a low yield crop and adds to its sense of mystery as it was rarely availabie.

Black rice varieties appear black when dry but when cooked reveal a deep purple hue. The bran hull of these grains has a very high level of anthocyanins, the same pigment found in blueberries, several times the amount. These compounds may promote heart health and good blood pressure by slowing plaque formation. They may also protect cells from free radicals and help to prevent premature cognitive decline.

Similar to brown rice in fiber content, black rice has four times as much protein. It has a mild nutty flavor that goes well with any dish. Prepare and store black rices as you would brown rice. There are varieties of black rice that are referred to as “glutinous” but this refers to their sticky quality; they do not contain gluten. At one time it would have been difficult to find forbidden rice in the market but these days most well stocked grocers will have it.

SHRIMP and FORBIDDEN RICE
2 to 3 Servings

Ingredients:

¾ cup forbidden rice (black)
1 ½ cup stock or water
¼ cup dry sherry or vermouth
⅔ cup chopped fresh tomato
¼ cup chopped onion
2 cloves garlic, smashed and minced
⅔ cup diced red bell pepper
3 ounces pancetta or bacon, cut to 1/2 inch pieces
1 tablespoon olive oil
2 teaspoons Hungarian paprika
1 teaspoon smoked paprika
½ teaspoon dried rosemary
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes (optional)
¼ cup chopped fresh parsley
Salt and pepper to taste
10 to 12 each 16/20 shrimp, peeled and deveined

Method:

In a deep sauté pan, heat the olive oil over medium high heat and add in the pancetta. Cook until rendered and some browning has occurred. Do not drain off the oil
Add in the onion, garlic and red bell pepper and sauté until softened
Add the tomatoes, rosemary, thyme, paprikas and crushed red pepper flakes, if using
Add the forbidden rice and give it a stir
Pour in the sherry and cook for one minute to cook off the alcohol and then add the stock. Bring to a simmer, cover and cook over low heat for 30 minutes
Remove the cover and check for seasoning and the doneness of the rice. It should be nearly done with just a little wet at the bottom of the pan. If still a little chewy, add a few tablespoons of water and then arrange the shrimp over the top of the rice
Cover the pan again and continue to cook over low heat for about 5 minutes or until the shrimp are cooked through
Remove from the heat and let rest for 5 minutes

Garnish with chopped parsley and serve on warm plates with a side of your favorite vegetable or salad. This recipe comes together easily and if you have experience cooking brown rice, black rice will seem very familiar.

Enjoy!