I have a rather unhappy relationship with rice salads. It goes back to the first teenage parties in the evening, where we used to meet in the summer at a friend's house and "everyone brings something". Maybe because at the time there were no means of communication other than the home phone, but getting together was quite complicated (not like now that you just need to create a group chat on WhatsApp and communicate with 15 people at the same time!)
This exotic whole-grain rice variety with an ebony colour and a very particular aroma reminiscent of freshly baked bread, is perfect for making a first course with attractive colours and a delicious taste.
Pulpy prawns flavoured with red pepper and chilli flakes are the ideal condiment for this rice. The quick cooking of the shellfish allows you to fully appreciate its authentic flavours and even though it is just a salad, the avocado keeps you fuller for longer With black rice salad, you will bring to the table a genuine and appetizing dish that will not disappoint.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
1 tsp olive oil
1 red pepper, diced
1 inch of fresh root ginger, finely chopped
180g king prawns, shells removed and deveined
250g pre-cooked black rice
pinch of salt
1 small onion, thinly sliced
pinch of crushed chilli
1 avocado, diced
25g rocket leaves
25g fresh spinach leaves
1. Heat the oil in a large frying pan and cook the pepper for 5 minutes, then add the chopped ginger and cook for a further minute.
2. Stir in the black rice, onions and crushed chilli. Add the prawns and cooked rice and continue stirring until the prawns are cooked through.
3. Tip the rice mixture into a large salad bowl and fold through the salad leaves and diced avocado.