Riso Venere Ai Gamberetti E Zucchini Venus Black Rice With Prawns And Zucchini Recipes

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RISO VENERE AI GAMBERETTI E ZUCCHINI (VENUS BLACK RICE WITH PRAWNS AND ZUCCHINI)



Riso Venere ai Gamberetti e Zucchini (Venus Black Rice with Prawns and Zucchini) image

A delicate alternative to white rice, this recipe will satisfy sophisticated palates with the unbeatable combination of prawns and courgettes!

Provided by Aldo

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 8

1 ½ cups black rice
3 tablespoons extra-virgin olive oil
1 shallot, minced
1 zucchini (courgettes), cut into 1/2-inch cubes, or more to taste
5 ounces peeled prawns
1 cup dry white wine
1 bunch chives, chopped
1 teaspoon extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil; add rice and cook until tender, about 18 minutes.
  • Heat 3 tablespoons olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 3 minutes. Stir zucchini into shallot mixture.
  • Mix prawns and white wine into zucchini mixture; bring to a boil. Reduce heat and simmer until wine evaporates and prawns are fully cooked, 5 to 10 minutes.
  • Drain rice and stir in chives. Toss rice with the prawn mixture and cook for 2 to 3 minutes. Drizzle 1 teaspoon olive oil over mixture.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 59.8 g, Cholesterol 53.9 mg, Fat 13.3 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 1.6 g, Sodium 16 mg, Sugar 2 g

RISO VENERE AI GAMBERETTI E ZUCCHINI (VENUS BLACK RICE WITH PRAWNS AND ZUCCHINI) RECIPE



Riso Venere ai Gamberetti e Zucchini (Venus Black Rice with Prawns and Zucchini) Recipe image

Black rice is folded together with prawns and zucchini in this authentic Italian dish called Riso Venere ai Gamberetti e Zucchini.

Provided by @MakeItYours

Number Of Ingredients 8

1 1/2 cups black rice
3 tablespoons extra-virgin olive oil
1 shallot, minced
1 zucchini (courgettes), cut into 1/2-inch cubes, or more to taste
5 ounces peeled prawns
1 cup dry white wine
1 bunch chives, chopped
1 teaspoon extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil; add rice and cook until tender, about 18 minutes. Heat 3 tablespoons olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 3 minutes. Stir zucchini into shallot mixture. Mix prawns and white wine into zucchini mixture; bring to a boil. Reduce heat and simmer until wine evaporates and prawns are fully cooked, 5 to 10 minutes. Drain rice and stir in chives. Toss rice with the prawn mixture and cook for 2 to 3 minutes. Drizzle 1 teaspoon olive oil over mixture.

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