Brazilian Black Rice

Brazilian Black Rice
Photo by John Kernick

Ingredients

  • 0.75 pound(s) cleaned small squid
  • 0.5 cup(s) tomato sauce
  • 1 small onion
  • Salt and freshly ground pepper
  • 1 large garlic clove
  • 2 tablespoon(s) unsalted butter
  • 0.5 cup(s) tomato sauce
  • + 12 more ingredients
    • 1 teaspoon(s) chopped rosemary
    • 0.75 pound(s) medium shrimp
    • 1 cup(s) black rice
    • 2.5 cup(s) water
    • 0.75 pound(s) medium shrimp
    • 2.5 tablespoon(s) extra-virgin olive oil
    • Salt and freshly ground pepper
    • 0.75 pound(s) cleaned small squid
    • 2 tablespoon(s) unsalted butter
    • 0.3333 cup(s) dry white wine
    • 2.5 tablespoon(s) extra-virgin olive oil
    • 1 large garlic clove

In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender, 45 minutes. In a medium skillet, cook the onion and garlic in the butter over moderate heat until softened. Stir in the rice, season with salt and pepper, cover and keep warm. In a larg...

View full recipe at Food & Wine

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