Stir-Fry Vegetables and Shrimp with Black Rice

2 Reviews
100% would make this recipe again

Particularly rich nutritionally, black rice has a mild, nutty taste. Originally from China and formerly reserved for the imperial court, you will find this rice in Italian grocery stores, because in the Po plain of northern Italy they produce a variety called "riso Venere", or Venus rice, very appreciated by foodies.

Preparation : 10 min Cooking : 40 min
420 calories/serving


1 cup black rice 180 g
2 tbsp olive oil 30 mL
1 onions, coarsely chopped 200 g
1 yellow or red sweet peppers, cut into 1 cm pieces 200 g
2 zucchini, cut into 1 cm pieces 260 g
2 cloves garlic, minced
1 pinch cayenne pepper 0.1 g
2 tsp turmeric 6 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
4 tbsp rice vinegar 60 mL
2 tbsp sunflower seeds 16 g
40 shrimp, medium-large, cooked, peeled 400 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Cook the rice in a large pot of salted boiling water, about 40 min (follow the instructions on the box).
  2. Meanwhile heat the oil in a pan over medium heat, then sauté the onion, until softened, 2-3 min, with some stirring. Add the pepper and zucchini and sauté until golden and crisp-tender, 4-5 min. Stir in the garlic, Cayenne pepper and turmeric. Cook 1 min with stirring. Season with salt and pepper.
  3. Drain the rice then add it to the pan. Pour in the vinegar, add the sunflower seeds and the shrimp, then toss to combine. Cover and heat throughout (2-3 min).
  4. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (300 g)


% Daily Value




15 g

23 %

Saturated 2.2 g
+ Trans 0 g

11 %


200 mg


240 mg

10 %


46 g

15 %


4 g

18 %


4 g

Net Carbs

42 g


27 g

Vitamin A

27 %

Vitamin C

97 %


6 %


36 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Magnesium, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Copper, Fibre, Folacin, Manganese, Phosphorus, Potassium, Zinc
Source of  :
Calcium, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives 2 ½
Fats 2

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2 Reviews (2 with rating only) 100% would make this recipe again

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