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Brazilian Black Rice

Source: © Food & Wine Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  4
This dish from Uxua hotel chef Aladim Alves traces its roots to the 1970s, when the beaches of Trancoso, Brazil, were a favorite hippie destination. It combines richly flavored Bahian seafood with healthy whole-grain black rice.
RECIPE INGREDIENTS
2 1/2 cups  water
1 cup  black rice see Note
1   small onion finely diced
1   large garlic clove minced
2 tablespoons  unsalted butter
salt and freshly ground pepper
2 1/2 tablespoons  extra-virgin olive oil
3/4 pound  medium shrimp shelled and deveined
1 teaspoon  chopped rosemary
3/4 pound  cleaned small squid bodies sliced crosswise 1/4 inch thick
1/3 cup  dry white wine
1/2 cup  tomato sauce
Brazilian Black Rice Recipe at Cooking.com
DIRECTIONS
In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender, 45 minutes.


In a medium skillet, cook the onion and garlic in the butter over moderate heat until softened. Stir in the rice, season with salt and pepper, cover and keep warm.


In a large skillet, heat 1 tablespoon of the oil. Add the shrimp and 1/2 teaspoon of the rosemary; season with salt and pepper. Cook over moderate heat, turning once, until just white throughout; transfer to a plate.


Add 1 tablespoon of the oil to the skillet; increase the heat to moderately high. Add half of the squid and 1/4 teaspoon of the rosemary; season with salt and pepper. Cook, turning once, until the squid is just firm, 1 minute; transfer to the plate. Repeat with the remaining squid, 1/2 tablespoon of oil and 1/4 teaspoon of rosemary.


Add the wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom. Stir in the tomato sauce and the seafood; cook just until heated through. Season with salt and pepper. Mound the rice on plates, top with the seafood and sauce and serve right away.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
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