Shrimp & Vegetables over Steamed Black Rice
Black rice (Forbidden Rice) is a heirloom variety of rice cultivated in Asia.
One theory as to the name is that it was reserved for emperors in ancient China because of its nutritiousness and rarity.
Soaking and cooking reveals the true color of black rice, which is actually a rich purple.
The rice is naturally high in iron, which causes the dense purple color, and it is also high in fiber, since the bran is left on the rice.
Black rice also carries a variety of other valuable vitamins and minerals and supplies several important amino acids.
As a general rule, black rice should be cooked with two cups of water to every one cup of rice, and it will need to cook for 20 to 30 minutes after soaking, or 60 minutes if you cook unsoaked rice.
( I soak my rice for an hour before cooking in my rice cooker. )
Saute peeled, headless shrimp with
mushrooms (sliced in half), sliced green peppers and onions.
For the sauce I used some fish oil, soy sauce, Asian 5 spice seasoning, lemon pepper and garlic salt to taste.
As the veggies cook they produce a lot of water, so add a paste of 2 tbl. cornstarch with a bit of water.to thicken the broth.
The last few minutes add about 1 1/2 cups shredded cabbage.
Serve over the steamed black rice!
Enjoy your food!
Healthy & Delicious!