Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
Michele Howard Special to the Village News
I'm not sure why, but my brain works overtime when thinking of new ideas for a tantalizing dish to create. For a week, I kept thinking of the black rice I bought and what I could make with it. It looks exotic, and has a great nutty flavor.
I questioned myself over and over about what flavor do I want, Mexican, Indian, Italian? So I went with a Thai curry sauce. I believe if I substitute green enchilada sauce for the curry sauce and replace sweet potato with mushrooms it would be a hit. The dish tastes delicious without curry sauce too. Eat on my friends, healthier rice!
Black rice - prepare in rice cooker - see instructions below.
In a large pan on medium high heat add 1 tablespoon peanut oil and large raw shrimp. Cook shrimp both sides about 2-3 minutes until opaque in color.
Serve shrimp over rice confetti. Makes about 6 cups of confetti rice. Place 1 1/2 cups rice confetti and 5 shrimp on each plate or bowl. Serves 4
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