Red rice with fish and vegetables is a crunchy, easy, simple, and light recipe for healthy cooking. The rice salad is a tasty single dish: hot, warm, or cold depending on your taste and the season.
What are the properties and how many calories does whole red rice have? Find out here.
SEASONALITY:
#asparagiverdi – from March to June
#broccoli – from September to May
#carrots – all year round
#zucchini – from May to October
The season changes depending on the variety of:
#artichokes – from October to May
#radicchio – from September to July
RECIPES with grains
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: All seasons
Red rice with shrimp and vegetables
- 10 oz red rice (or black Venere or wild)
- 9 oz shrimp (Jumbo shrimp or Prawns)
- 7 oz asparagus (only tips or slightly more)
- as needed Oil (extra virgin olive and seed oil)
- as needed Salt
- 1 clove Garlic
- as needed Lemon juice
Tools
- Pot
- Ladle
- Knife
- Pan large non-stick
- Bowl (large)
Red rice with shrimp and vegetables
First of all, wash it well under running water. To reduce cooking time, you can soak it in cold water for a couple of hours beforehand.
Boil – in water: cook for about 25 – 35 minutes in plenty of cold salted water (ratio 1:5), or as stated on its package. Once ready, drain.
Pressure cooking: cover the rice with water (ratio 1:3). Cook for 15 minutes from the whistle (10 minutes if pre-soaked).
Absorption method: pour the rice and cold water into a pan (ratio 1:2 or 1:2.5), turn on high heat, lower to minimum at the beginning of boiling and cover with a lid, let cook for about 10 – 15 minutes. Turn off the heat and let rest for another 15 – 20 minutes (always covered) or until the water is completely absorbed. Season and only then mix.
Clean the preferred vegetable and cut it:
– into pieces: asparagus (the tips and a few inches after), radicchio.
– into thin slices: artichokes (only the most tender and internal part of the hearts and stems), carrots, onion, radicchio, zucchini.
– into strips or julienne: carrots and zucchini.
– florets of broccoli.
Sauté the vegetables with a drizzle of oil and a garlic clove in a large pan, until the desired level of doneness is reached. Salt and place in a bowl.
In the same pan used for the vegetables, sauté the fish pieces (shrimp, jumbo shrimp, fillet of sea bream or sea bass, swordfish…) with a drizzle of oil. Salt and combine with the vegetables in the bowl.
Once the Ermes rice is ready, drain it (if you want to prepare a cold rice salad rinse it under running water) and pour it into the bowl with the vegetables and fish.
Season the whole grain rice with extra virgin olive oil, lemon juice, fresh herbs (basil, parsley, thyme…), spices or curry (mixed with a little oil or water). Mix and only if necessary adjust the salt.
ALTERNATIVES
Types of fish and seafood to choose from:
– to COOK in a pan, steamed or boiled: mussels and clams, fillet (sea bass, sea bream…), shrimp, shrimp tails, mollusks (shelled, squid, octopus, cuttlefish…), swordfish, salmon.
– IN OIL: anchovies, alici, tuna, mackerel…
VARIANTS
Combine with the cold rice salad with fish: cheese cubes, pickles, olives, capers, sun-dried tomatoes, seeds, chopped nuts…
ADD raw or marinated vegetables
Integrate the cold red rice with raw vegetables: julienned carrots, sliced peppers, halved cherry tomatoes, celery slices…
Add marinated vegetables: zucchini (grate a small zucchini julienne-style and marinate for a few minutes in lemon juice).
STORAGE
Red rice with fish and vegetables can be stored in the refrigerator for up to 2 days, covered with food wrap. Before serving, bring to room temperature for 15 minutes.
