Brazilian Black Rice
Recipe from
Food & Wine
This dish from Uxua hotel chef Aladim Alves traces its roots to the 1970s, when the beaches of Trancoso, Brazil, were a favorite hippie destination. It combines richly flavored Bahian seafood with healthy whole-grain black rice.
Servings:
4
Prep Time:
45 mins
Total Time:
1 hr 30 mins
Ingredients
-
2 1/2 cupswatersee savings
-
1 cupblack ricesee savings
-
1small onion, finely dicedsee savings
-
1large garlic clove, mincedsee savings
-
2 tablespoonsunsalted buttersee savings
-
Salt and freshly ground peppersee savings
-
2 1/2 tablespoonsextra-virgin olive oilsee savings
-
3/4 poundmedium shrimp, shelled and deveinedsee savings
-
1 teaspoonchopped rosemarysee savings
-
3/4 poundcleaned small squid, bodies sliced crosswise 1/4 inch thicksee savings
-
1/3 cupdry white winesee savings
-
1/2 cuptomato saucesee savings
Directions
1.
In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender, 45 minutes.
2.
In a medium skillet, cook the onion and garlic in the butter over moderate heat until softened. Stir in the rice, season with salt and pepper, cover and keep warm.
3.
In a large skillet, heat 1 tablespoon of the oil. Add the shrimp and 1/2 teaspoon of the rosemary; season with salt and pepper. Cook over moderate heat, turning once, until just white throughout; transfer to a plate.
4.
Add 1 tablespoon of the oil to the skillet; increase the heat to moderately high. Add half of the squid and 1/4 teaspoon of the rosemary; season with salt and pepper. Cook, turning once, until the squid is just firm, 1 minute; transfer to the plate. Repeat with the remaining squid, 1/2 tablespoon of oil and 1/4 teaspoon of rosemary.
5.
Add the wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom. Stir in the tomato sauce and the seafood; cook just until heated through. Season with salt and pepper. Mound the rice on plates, top with the seafood and sauce and serve right away.
Add Your Review
Related Recipe
- More Recipes Like This
- Chicken and Roasted Garlic Risotto
- Black Beans Brazilian-Style
- Crisp Sushi-Rice Cakes
Articles
Mexican Chicken and Rice: Dinner for $10
...Chicken, beans and rice -- there's comfort in simplicity, and we think there's a lot to be said... for getting back to basics. But basic doesn't have to mean boring. Take the white rice in this Mexican Chicken... and Rice. Now, plain old long-grain white rice isn't something that typically sets your heart aflutter... read more...
...Chicken, beans and rice -- there's comfort in simplicity, and we think there's a lot to be said... for getting back to basics. But basic doesn't have to mean boring. Take the white rice in this Mexican Chicken... and Rice. Now, plain old long-grain white rice isn't something that typically sets your heart aflutter... read more...
Forbidden Rice: Cook Once Eat Twice
.... Instead of plain old white rice, I'm cooking up black rice, also known as "forbidden rice." This delicious... wild or brown rice, even, as the Thai do, in desserts. Black rice pudding, anyone? Here's my game plan... with Spicy Black Beans. Instead of using brown rice, which the recipe calls for, I'm using black rice, which... read more...
.... Instead of plain old white rice, I'm cooking up black rice, also known as "forbidden rice." This delicious... wild or brown rice, even, as the Thai do, in desserts. Black rice pudding, anyone? Here's my game plan... with Spicy Black Beans. Instead of using brown rice, which the recipe calls for, I'm using black rice, which... read more...
10 Things You Didn't Know About...Cooking Rice
... of which derive from Oryza sativa (a.k.a. "Asian rice"). Instead, wild rice comes from a long black marsh...It's hard to wax poetic about rice; it's far easier to gush about all the things we love to eat... rice in, from those sticky little grains that hug our sushi tight to the golden basmati bed upon which... read more...
... of which derive from Oryza sativa (a.k.a. "Asian rice"). Instead, wild rice comes from a long black marsh...It's hard to wax poetic about rice; it's far easier to gush about all the things we love to eat... rice in, from those sticky little grains that hug our sushi tight to the golden basmati bed upon which... read more...
More Great Recipe Ideas from Food & Wine
