Brazilian Black Rice

Name: Brazilian Black Rice
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 1/2 c. water; 1 c. black rice; 1 small onion; 1 large garlic clove; 2 tbsp. unsalted butter; salt; Freshly ground pepper; 2 1/2 tbsp. extra-virgin olive oil; 3/4 lb. medium shrimp; 1 tsp. chopped rosemary; 3/4 lb. cleaned small squid; c. dry white wine; 1/2 c. tomato sauce

Published: Jul 30, 2010

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Yields:

Cook Time:

45 mins

Total Time:

1 hr 30 mins

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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.

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Ingredients

2 1/2 cups water
1 cup black rice
1 small onion
1 large garlic clove
2 Tbsp. unsalted butter
salt
Freshly ground pepper
2 1/2 Tbsp. extra-virgin olive oil
3/4 lb. medium shrimp
1 tsp. chopped rosemary
3/4 lb. cleaned small squid
cup dry white wine
1/2 cup tomato sauce

Directions

1. Step 1In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender, 45 minutes.
2. Step 2In 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.
3. Step 3In 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.
4. Step 4Add 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.
5. Step 5Add 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.