Black rice with shrimp

Ingredients for 3 servings:

• 2 cup(s) rice, black
• 5 cups water
• 350 g shrimp(s)
• 3 tbsp sesame oil
• 5 shallots
• 8 small tomatoes, yellow and red
• 3 garlic cloves
• 2 lemons
• 1 bell pepper(s), red
• 2 tbsp white wine
• 5 tbsp olive oil
• 2 tbsp lemon oil
• salt and pepper
• e.g. balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Add the rice to boiling, lightly salted water and simmer gently for about 30 minutes. Slice the lemons into 0.5 cm thick slices and fillet them so that no skin remains. Dice the shallots, slice the garlic, and dice the bell pepper. Sauté everything in a generous splash of sesame oil. The shallots shouldn’t overbrown. Then add a splash of white wine, just enough to loosen the browned bits. Drain the rice in a sieve and rinse with hot water. Then add the rice to the pan with the vegetables and keep warm on a low heat. Briefly fry the shrimp in olive oil in a cast-iron pan, then add a splash of lemon oil. Add the shrimp and halved tomatoes to the vegetables and stir briefly. Divide between plates and garnish with a few drops of balsamic vinegar. Orange-flavored balsamic vinegar also works very well.