Black rice with prawns and courgettes
IngredientsIngredients for 4 people:
350 gr of Venere rice
1 glass of dry white wine
20 prawn tails
extra virgin olive oil
PreparationPour the Black rice into a pan with plenty of cold water, bring to the boil and cook over a low heat for 40 minutes when it starts to boil. Drain the rice and put it to one side. Wash and slice the courgettes, then peel the onion and chop it finely, then shell the prawn tails. Fry the onion in a pan with a drizzle of extra virgin olive oil, add the courgettes and after a few minutes the prawns, toss them over a high heat. Pour some white wine and simmer over a low heat for about ten minutes. Pour the rice into the pan with the sauce, stirring everything for a couple of minutes, season with salt and add some pepper to taste.