Preparation time:
- 20mins
Cooking time:
- 25mins
Specialty:
- Vegan
- Keto
- Gluten-free
We have tried RightRice for the first time, as a low carb alternative to normal rice. This alternative rice is rich in proteins and fiber; It's perfect for who is on a low carb diet. For this recipe, I have been inspired by the flavors of Italian summer pasta recipes, combining the cherry tomatoes, with the eggplant and the fresh basil aromas. I have also added the prawns and their broth to enhance the seafood flavor and add more proteins to this dish. This is a perfect summer dish. Rich in protein and super light!
Ingredients (2 Servings):
Tomato RightRice:
- 1 Cup of Original RightRice
- 10-12 Cherry Tomatoes
- Fresh Basil
- 1 Carrot
- 4 Prawns (Shell-On)
- 1 Clove of Garlic
- Extra-virgin Olive Oil
- Sea Salt
- Ground Black Pepper
Eggplant Puree:
- 1 Eggplant
- 1 Clove of Garlic
- Extra-virgin Olive Oil
- Sea Salt
- Fresh Mint
Instructions:
- Deshell the prawns and remove the intestine.
- Use the shells/heads of the prawns to prepare a fish broth. Add the shells to a sauce pan with water and the carrot cut in halves. Boil at medium heat.
- Simmer a clove of garlic with extra-virgin olive oil until golden.
- Cut the cherry tomatoes into halves and add them to the pan.
- Simmer the cherry tomatoes in the pan with extra-virgin olive oil and the garlic. Season with sea salt and black pepper.
- Once the cherry tomatoes are fully cooked, pour them into a blender.
- Blend it until it becomes very fine (you shouldn't be able to see the tomatoes seeds and skin).
- Cook the RightRice: pour a cup of RightRice into a bowl and add 1 cup of boiling fish broth. Cover the bowl and let it rest for 10 minutes.
- Once the RightRice is ready, pour the tomato sauce into the bowl and mix all together.
- Season with extra-virgin olive oil and fresh basil.
- Panfry the prawns in a pan with a little bit of extra-virgin olive oil for a couple of minutes on both sides. Season with salt and black pepper and cut each prawns into 2-3 pieces (depending on the size).
Eggplant Puree:
You can pre-prepare and store it in fridge or make it on the spot. This is a great sauce that can be used with both meat and fish.
- Roughly dice the eggplant into cubes and sprinkle salt on top of each cube in order to remove the excess water. Let it rest for 10 minutes.
- Add the cubes into a pan with some extra-virgin olive oil and cook with the lid at medium heat until they become soft. Occasionally stir. It should take 10 minutes.
- Once cooked, add the eggplant cubes into the blender with extra-virgin olive oil, sea salt, black pepper, 1 clove of garlic and a few fresh mint leaves.
- Blend it until you obtain a fine and creamy puree. Adjust with sea salt, pepper and extra-virgin olive oil to your taste.
- You can store it in the fridge (cover with a layer of extra-virgin olive oil) for a 7-10 days.
Plate the tomato RightRice with the seared prawns an the eggplant puree. Drizzle some extra-virgin olive oil and sprinkle some chopped fresh basil on top!