BLACK RICE WITH PINEAPPLE AND KING PRAWNS

INGREDIENTS (4 servings)

Ponti Lemon Glaze
350 gr Black Rice
10 king prawns
2 slices fresh pineapple
1 small onion
1 small carrot
2 tablespoons brandy
1/2 glass white wine
1 lemon

PREPARATION

Peel and devein the king prawns, leaving the heads on. Cook the rice in boiling salted water. In the meantime, heat the unsalted butter in a saucepan, add onion and carrot chopped and let them brown. Add the king prawns and cook for about 1 minute. Add brandy and simmer until reduced and cook another 2 minutes. Take 4 prawns from the saucepan. From the 6 left, remove the heads and put them back to the saucepan. Chop the prawns and set aside. Add the white wine to the saucepan and cook until reduced and thick. Drain the rice and add it to the saucepan along with the chopped prawns, stiring well. Serve the rice on a bed of lamb’s salad and garnish with small chunks of pineapple and julienne strips of lemon peel. Dress with Ponti Lemon Glaze.

Paola Langella  http://magieaifornelli.altervista.org  |   http://blog.alice.tv/magieaifornelli

SHARE

SEE MORE RECIPES

PONTI S.p.A. Sede Legale: Via E. Ferrari 7- 28074 GHEMME (NO) - Tel: +39 0163 844 111
P.IVA: 01316650033 - Cod. Fisc. e Reg. Imp.: 03859080636 - R.E.A.: 164176 - Cap. soc. i.v. € 5.000.000,00