- 250 g black rice
- 1/4 cup red onion finely chopped
- 2 tbsp chopped cilantro
- 300 g cleaned, uncooked shrimp (I used smaller ones)
- 1 tbsp minced garlic
- 2 tbsp butter or olive oil
- 1 tbsp chopped parsley
- 1/4 cup pomegranate arils
- Boil water. Add black rice as per package instructions. The one I bought only needed 1 hour to cook. Drain rice and set aside to let cool.
- In a pan, fry butter or oil with garlic and parsley. Add shrimp and shake around until shrimp is cooked (until it is pink and opaque and no longer grey, about 5 minutes). Let cool a few minutes.
- Add chopped onions and cilantro to rice. Stir. Add cooled shrimp along with the remaining sauce from the pan. Combine. Add pomegranate seeds just before serving. Add salt and olive oil if needed.
