Ready in 20 minutes | for 2 people
Ingredients
- 1 package of Arnaboldi brown rice with lentils and rosemary
- 100 g of prawn tails
- brandy or whiskey to taste
- 2 tablespoons of oil
- pepper and dill to taste
Preparation
Start by cooking the Arnaboldi brown rice with lentils and rosemary . Pour 700 ml of cold water into a nonstick saucepan and add the contents of the packet. Bring to a boil, then simmer for 16-18 minutes over low heat, stirring occasionally.
While the rice is cooking, wash and dry the prawns. Open them along the back with scissors and remove the black thread full of sand.
At this point, heat the oil in a pan and add the shrimp. Add a pinch of salt and pepper and cook them on both sides for a few minutes. Pour in the brandy (or whiskey, if you prefer) and let it heat for a moment. Tilt the pan so that the liquor ignites and let it simmer until it goes out on its own.
Serve the rice on a flat plate using a pastry cutter to give it a nice shape, add the prawns in the center and decorate with dill.
And voilà! Your brown rice with lentils and flabed shrimp is ready.
Recommended wine: "Inzolina DOCG"
It pairs perfectly with various types of molluscs, seafood, crustaceans and most fish-based first courses.
Recipe by
Francesco Loconte - R&D Arnaboldi
Hi! My name is Francesco , I'm 38 years old, I'm originally from Puglia, and I'm a food technologist. I've been working in the food tech industry for about 10 years. I am part of the Arnaboldi team and I work in research and development.
My passion for cooking, combined with a healthy dose of curiosity, leads me to always be on the lookout for new and authentic flavours from traditions around the world.
