JCzenSite of a lifestyle (well-being and work on oneself ) and wine. Pilaf rice with shrimps

A recipe that you can prepare the day before. It can be long depending on the cooking of the rice. (40 minutes for quality rice). But good cooking is about organisation.

Make the shrimp or scampi stock.

Heat the heads of the prawns or shrimps. Add turmeric.

Heat the spring onions or other onions. Then deglaze with white wine. Reduce the white wine by half while heating it. Then add water, a little salt and cook for 2 hours.

Strain the broth. Discard any shrimp or scampi waste.

Keep the stock in a cool place. If you have too much, you can freeze it.

The choice of rice :

Several studies have shown that higher consumption of white rice is associated with a significant increase in the risk of type 2 diabetes, particularly in Asian populations. To give you the figures, it turns out that out of 382 million people reported to have type 2 diabetes, 200 million are from Asia.

I chose a red and organic rice

Red rice varieties, such as Himalayan red rice and Thai red cargo rice, are deeply pigmented and contain an impressive array of nutrients and beneficial plant compounds.

This type of rice is richer in protein and fibre than white rice varieties, but where it really shines is in its antioxidant content.

Like black rice, it is full of flavonoid antioxidants, including the anthocyanins apigenin, myricetin and quercetin.

In fact, research shows that red rice has a significantly greater potential to fight free radicals and contains higher concentrations of flavonoid antioxidants than brown rice.

Flavonoids can help reduce inflammation in your body, control free radical levels and reduce the risk of chronic diseases, such as heart disease and type 2 diabetes.

The preparation of rice pilaf :

250 grams of rice

Allow 2.5 times its volume in broth or water.

An Onion

Pilaf is a designation for rice cooking.

Chop the onions and sweat them without colouring. Then add the rice. Be careful not to brown the rice. Always stir with a spoon.

5 minutes later, add the equivalent of 2 and a half times the liquid (shrimp or scampi soup, vegetable soup or water).
Let it cook according to the quality of the rice. For me it was about 40 minutes at 180°. If the soup is already salted, do not salt.

Making the sauce :

Chop shallots. In a saucepan, add shallots and a large glass of dry white wine. I did not add salt.

When the shallots are cooked and there is no more white wine, I added a spoonful of fresh røros cream, turmeric,
a little shrimp soup and the shrimp. I didn't add any salt. There was no need. The sauce had to be reduced a bit.

The shallots will give you a nice acidity. It's mum's idea.

I added a mixture of herbs (oregano and chives), garlic and olive oil to enhance the rice.

My tips

Do not use a microwave: it kills the nutrients in the food.

Don't drink sodas (especially the ones with the red label) with this kind of recipe. You are killing the recipe.

Use organic food and seasonal vegetables if possible. I only eat tomatoes between June and September in France. Beware of tomato sauce (usually the tomatoes come from China). I don't eat avocados any more, because they have become an ecological disaster in Mexico. Buy local either directly from the producers or from small independent traders.

For the wine, you need a light wine. You can take a gamay La Paonnerie simply gamay. Light and lively without tannin, it will be perfect. Raimond de Villeneuve's Coral rosé would also be perfect: light, slightly aromatic and with a long mineral aftertaste. Blindly, it is a white wine. It is one of the few Côtes de Provence rosés made with indigenous yeasts and biodynamic methods. In white, a vino verde not green from Portugal from biodynamic agriculture: Aphros. The grape variety is Loureiro. It is round, semi-powerful with a mineral aftertaste.

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