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Black rice with zucchini and prawns

September 07, 2018
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Black rice with zucchini and prawns
Index
  1. Ingredients

With this recipe you don’t age thanks to the powerful antioxidants contained in black rice, rich in anthocyanins that give also the dark color, and thanks to the capsaicin of hot pepper, a fat burning molecule able to silence the aging genes and stimulate, on the contrary, the longevity genes to keep you young and healthy. And what about pine nuts, added at the end in this amazing recipe. Pine nuts are rich in omega 3 fatty acids, calcium, vitamins of group B and PP, result useful to counteract tiredness that we can feel especially in this month of September when we go back from holidays. In short, this is a very complete recipe, able to bring beneficial substances against aging, proteins, vitamins and mineral salts as well as color and taste!

Ingredients

250 g black rice

400 g prawns

600 g zucchini

A handful of cherry tomatoes

2 tablespoons of pine nuts

Basil

Parsley

Lesser calamint

1 red onion

Fresh hot pepper

1/2 glass dry white wine

Extra virgin olive oil

Sea salt

Rinse the black rice under running water and cook it in slightly salt water in accordance with the timing reported on the pack. In the meantime, peel and devein the prawns and rinse them. Rinse and cut into thin slices the zucchini and cut into half the cherry tomatoes. Slice the onion and sauté it in a frying pan with one tablespoon of oil and two of water. Add the prawns and cook them on both sides. Pour the wine and let it evaporate. Add also the zucchini, the tomatoes and a pinch of fine ground sea salt. Cook on a low heat for some minutes and stir often. As soon as the rice is cooked drain it and add it to the frying pan together with the other ingredients and two tablespoons of pine nuts, cook for a few minutes and stir often. Pour the rice in a large bowl, season with a little extra virgin olive oil, a pinch of fresh sliced hot pepper and a mixture of chopped aromatic herbs such as parsley, lesser calamint and basil. You can serve it warm but also cold, in this case keep it in the fridge for a few hours.

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