This dish made of BROWN RICE WITH ARTICHOKE MOUSSE AND SHRIMP can be categorized as a light recipe, but it is no less tasty. A balanced and truly delicious dish, perfect for this season. Red rice is a valuable food with a lot of great properties, including naturally fighting cholesterol. I was curious to try it and was pleasantly surprised. It is excellent even cold and always cooks al dente.
Here are more rice recipes:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 318.12 (Kcal)
- Carbohydrates 43.08 (g) of which sugars 0.91 (g)
- Proteins 22.76 (g)
- Fat 7.29 (g) of which saturated 2.80 (g)of which unsaturated 1.45 (g)
- Fibers 5.10 (g)
- Sodium 586.77 (mg)
Indicative values for a portion of 232 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Brown Rice with Artichoke Mousse and Shrimp
- 300 g artichokes (hearts)
- 400 g shrimp
- 200 g ricotta
- to taste extra virgin olive oil
- 2 cloves white garlic from Piacenza
- to taste salt
- 1 pinch chili powder
- 2 l vegetable broth
- to taste chives
- 250 g red rice
Tools for Brown Rice
- Bowl
- Pot
- Immersion Blender Moulinex DD6558 Quickchef 3in1 Hand Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 3 Accessories, 800 ml Cup, 500 ml Chopper, Whisk, Stainless Steel Blades
- Pan
Preparation of Brown Rice
First, prepare the vegetable broth. Clean the shrimp and place them in cold water with a splash of lemon. Take the artichoke hearts, place them in a bowl of cold water, adding half a lemon to prevent discoloration. Plunge the hearts into a pot of boiling salted water, cook for about 15 minutes, and once cooked, drain them well. Once cool, remove the choke with a melon baller and discard it, then slice them.
In a pan, sauté garlic with a bit of oil, add the artichokes, and cook them for about 20 minutes, once cooked remove the garlic. Set them aside.
Take the shrimp, dry them, place them in a pan with a drizzle of oil, add some herbs like parsley, cover with a lid and let them cook for about 15 minutes.
Now let’s prepare the artichoke mousse. Take some of the artichokes and place them in a container with 3 tablespoons of ricotta, and blend with an immersion blender, until you get a thick and smooth cream.
And here we are almost at the end. In a large pan, fry a piece of butter with a bit of oil, add the rice, and half a glass of white wine, let it evaporate. Wet with the vegetable broth, add the remaining artichokes, let them cook for about 30/35 minutes. In the meantime, don’t let it dry out, add the broth. When the rice is almost ready, let it dry and add the mousse and the shrimp. Serve by garnishing the rice dish with tufts of ricotta to which you will have added finely chopped chives. Enjoy your meal
