Name: Black Rice Prawn Salad: A Delicious & Healthy Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4-6 servings
Ingredients: 1 cup black rice, also known as forbidden rice; 2 cups water (for cooking the rice); 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional, for a little heat); Salt and freshly ground black pepper to taste; 1 red bell pepper, finely diced; 1 yellow bell pepper, finely diced; 1/2 cup red onion, finely diced; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh mint, chopped; 1 avocado, diced; 1/4 cup toasted slivered almonds (optional, for crunch); 1/4 cup lime juice, freshly squeezed; 2 tablespoons olive oil; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and freshly ground black pepper to taste

Black Rice Prawn Salad: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! This isn't just another salad; it's a vibrant symphony of flavors and textures, a dish that's as visually stunning as it is delicious. Imagine plump, juicy prawns nestled amongst nutty, slightly chewy black rice, all tossed in a zesty, herbaceous dressing. Are you ready to experience a salad that's anything but ordinary?

Black rice, also known as "forbidden rice," has a rich history dating back to ancient China, where it was once reserved exclusively for the emperors due to its perceived health benefits and rarity. Today, we can all enjoy this nutritional powerhouse, and it adds a unique depth and earthiness to our black rice prawn salad. The prawns, of course, bring a touch of the sea, adding a delicate sweetness that perfectly complements the rice.

What makes this salad so irresistible? It's the perfect balance of flavors and textures. The nutty rice, the succulent prawns, the crisp vegetables – every bite is an explosion of deliciousness. Plus, it's incredibly easy to prepare, making it ideal for a quick lunch, a light dinner, or even a potluck contribution. People love this dish because it's healthy, satisfying, and undeniably delicious. It's a guaranteed crowd-pleaser that will have everyone asking for the recipe!

Ingredients:

1 cup black rice, also known as forbidden rice
2 cups water (for cooking the rice)
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for a little heat)
Salt and freshly ground black pepper to taste
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1/2 cup red onion, finely diced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 avocado, diced
1/4 cup toasted slivered almonds (optional, for crunch)

Dressing Ingredients:

1/4 cup lime juice, freshly squeezed
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper to taste

Cooking the Black Rice:

Rinse the rice: Place the black rice in a fine-mesh sieve and rinse it under cold running water for a minute or two, until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
Combine rice and water: In a medium saucepan, combine the rinsed black rice and 2 cups of water.
Bring to a boil: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 30-40 minutes, or until the rice is tender and the water has been absorbed. The cooking time may vary slightly depending on your stove and the type of black rice you're using, so check it periodically.
Fluff and cool: Once the rice is cooked, remove it from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to redistribute and helps prevent the rice from sticking together. After resting, fluff the rice with a fork and spread it out on a baking sheet to cool completely. This is important because you don't want to add warm rice to the salad, as it will wilt the fresh vegetables.

Preparing the Shrimp:

Prepare the shrimp: Make sure your shrimp is peeled and deveined. Pat them dry with paper towels. This will help them get a nice sear when you cook them.
Season the shrimp: In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Make sure the shrimp is evenly coated with the spices.
Cook the shrimp: Heat a large skillet or sauté pan over medium-high heat. Once the pan is hot, add the seasoned shrimp in a single layer. Avoid overcrowding the pan, as this will steam the shrimp instead of searing it. If necessary, cook the shrimp in batches.
Cook until pink and opaque: Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque and cooked through. Be careful not to overcook the shrimp, as they will become rubbery.
Cool the shrimp: Remove the cooked shrimp from the pan and let them cool slightly before adding them to the salad. You can cut them in half or leave them whole, depending on your preference.

Making the Dressing:

Combine ingredients: In a small bowl or jar, whisk together the lime juice, olive oil, rice vinegar, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper.
Whisk until emulsified: Whisk the dressing vigorously until all the ingredients are well combined and the dressing is emulsified (meaning it's smooth and the oil and vinegar don't separate).
Taste and adjust: Taste the dressing and adjust the seasonings as needed. You may want to add more lime juice for tanginess, honey for sweetness, or salt and pepper to taste.

Assembling the Black Rice Prawn Salad:

Combine the rice and vegetables: In a large bowl, combine the cooled black rice, diced red bell pepper, diced yellow bell pepper, diced red onion, chopped cilantro, and chopped mint.
Add the shrimp: Add the cooked and cooled shrimp to the bowl with the rice and vegetables.
Pour the dressing: Pour the dressing over the salad and gently toss to combine, making sure all the ingredients are evenly coated.
Add the avocado: Gently fold in the diced avocado. Be careful not to overmix, as the avocado can become mushy.
Add the almonds (optional): If using, sprinkle the toasted slivered almonds over the salad for added crunch and flavor.
Chill (optional): For the best flavor, cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, you can also serve it immediately if you're short on time.
Serve and enjoy: Serve the black rice prawn salad chilled or at room temperature. This salad is delicious on its own as a light lunch or dinner, or as a side dish to grilled fish or chicken.

Tips and Variations:

Type of Rice: While this recipe calls for black rice, you can also use other types of rice, such as brown rice, quinoa, or even white rice. Keep in mind that the cooking time and water ratio may need to be adjusted depending on the type of rice you use.
Spice Level: Adjust the amount of cayenne pepper to your liking. If you don't like spice, you can omit it altogether. You can also add a pinch of red pepper flakes for a similar effect.
Vegetable Variations: Feel free to add other vegetables to the salad, such as cucumber, cherry tomatoes, or corn. You can also use different types of herbs, such as parsley or dill.
Protein Options: If you don't like shrimp, you can substitute it with other types of protein, such as grilled chicken, tofu, or chickpeas.
Make it Vegan: To make this salad vegan, simply omit the shrimp and substitute the honey in the dressing with maple syrup or agave nectar. You can also add some crumbled vegan feta cheese for added flavor.
Make Ahead: You can prepare the black rice and the dressing ahead of time and store them separately in the refrigerator. When you're ready to assemble the salad, simply combine all the ingredients and toss. However, it's best to add the avocado just before serving to prevent it from browning.
Serving Suggestions: This salad is delicious on its own, but you can also serve it with a side of crusty bread or pita chips. It's also a great addition to a picnic or potluck.
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly over time.

Conclusion:

This isn't just another salad; it's a vibrant, flavorful experience that I truly believe you need to try. The nutty, slightly chewy texture of the black rice prawn salad perfectly complements the sweetness of the prawns, while the fresh herbs and zesty dressing bring everything to life. It's a dish that's both satisfying and light, making it ideal for a quick lunch, a sophisticated dinner party appetizer, or even a healthy and delicious side dish at your next barbecue. But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different ingredients to tailor it to your own taste. Not a fan of prawns? Grilled chicken or tofu would be fantastic substitutes. Want to add a little extra crunch? Toasted almonds or sunflower seeds would be a welcome addition. You could even swap out the mango for pineapple or papaya for a tropical twist. The possibilities are truly endless! Serving Suggestions and Variations: * As a Main Course: Serve a generous portion of the black rice prawn salad over a bed of mixed greens for a complete and satisfying meal. A squeeze of lime juice just before serving will brighten the flavors even more. * As an Appetizer: Present smaller portions in individual lettuce cups or on toasted baguette slices for an elegant and flavorful appetizer. * As a Side Dish: Pair this salad with grilled fish, chicken, or steak for a healthy and delicious side that will impress your guests. * Spice it Up: Add a pinch of red pepper flakes or a finely chopped jalapeño to the dressing for a little extra heat. * Make it Vegan: Substitute the prawns with grilled halloumi cheese or marinated tofu for a delicious vegan option. Be sure to use a vegan-friendly dressing. * Add More Veggies: Incorporate other colorful vegetables like bell peppers, cucumbers, or shredded carrots for added nutrients and texture. * Grain Alternatives: While black rice is the star, you can experiment with quinoa or farro for a different texture and flavor profile. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a celebration of fresh, vibrant flavors and textures that will tantalize your taste buds and leave you feeling energized and satisfied. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won't be disappointed. And most importantly, don't be afraid to get creative and make it your own! I'm incredibly eager to hear about your experience with this black rice prawn salad. Did you make any modifications? What did you think of the flavors? What did you serve it with? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and I can't wait to see what you create! Happy cooking!