A healthy sour and sweet black rice and shrimps salad. An exotic twist to the regular shrimp salad.
Black rice is one of China’s best kept secrets. It used to be consumed by the royal family exclusively and It almost disappeared until it was brought back thanks to its amazing benefits.
I’m not trying to be annoying by being the “eat whole grains and vegetables” type of food blogger writer. But yeah, whole grains are here to stay and for a good reason. They have more fiber that makes us feel full for a longer time. And of course, black rice is better for people with diabetes and overweight. This is a star ingredient that I’ve been slowly incorporating into my kitchen.
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But, how to cook black rice?
Black rice can be tricky to cook. It is important that you rinse the black rice 4 to 6 times until the water is no longer purple. You can cook it with the same water/rice ratio as normal rice: 2 cups of water for each cup of rice. For plain cooked black rice I add 1 or 2 garlics to give a little bit of flavor — and of course some salt.
This particular salad has a sweet and sour dressing that only need three ingredients: limes, honey, and garlic. It’s light and has a strong flavor at the same time. Lime and honey work perfectly to get that sweet and sour effect, and the garlic gives the bold and pungy flavor to spice things up.
This lovely salad has tons of personality and yumminess in one dish. If you are new in the black rice trend, this is a simple way to start.
- ½ cup black rice cooked
- ½ cup lettuce
- ½ cup arugula
- 150 gr raw shrimps
- 5-7 cherry tomatoes cut in half
- 1 tbsp chopped spring onions
- salt and pepper
- 3 tbsp honey
- 2 limes juice
- 2 garlic cloves minced
Mix all the ingredients for the dressing and a pinch of salt. Divide the dressing into halves.
Use half of the dressing to marinate the shrimps for at least 10 minutes.
Cook the shrimps and season with salt and pepper. Cook until they are slightly golden.
In a salad bowl place the lettuce and the arugula as a base. Place the cooked black rice on top (note 1)
Place the cherry tomatoes and the shrimps. Garnish with spring onions.
Pour the rest of the dressing and mix.
- The rice must be completely chill.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.