Wild Rice with Shrimp and Lemongrass

Name: Wild Rice with Shrimp and Lemongrass
Total time: 50 min
Yield: 4
Ingredients: 1 stalk Lemongrass (only the white and pale green sections, sliced finely on the diagonal); 1 tablespoon Fish sauce; 0.875 cup fish stock; 1 tablespoon soy sauce; 2 cups black Rice; 8 King prawn (de-veined and peeled except for the tail); Dill (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 50 min.

Ready in

Calories:

152

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	152 kcal	(7 %)
Protein	7.17 g	(7 %)
Fat	1.59 g	(1 %)
Carbohydrates	26.97 g	(18 %)
Sugar added	0 g	(0 %)
Roughage	1.62 g	(5 %)

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more nutritional values

Vitamin A	11.11 mg	(1,389 %)
Vitamin D	0.01 μg	(0 %)
Vitamin E	0.5 mg	(4 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	4.61 mg	(38 %)
Vitamin B₆	0.19 mg	(14 %)
Folate	15.94 μg	(5 %)
Pantothenic acid	0.61 mg	(10 %)
Biotin	0.8 μg	(2 %)
Vitamin B₁₂	0.56 μg	(19 %)
Vitamin C	0.1 mg	(0 %)
Potassium	200.59 mg	(5 %)
Calcium	17.28 mg	(2 %)
Magnesium	55.62 mg	(19 %)
Iron	0.74 mg	(5 %)
Zinc	0.96 mg	(12 %)
Saturated fatty acids	0.42 g
Cholesterol	23.72 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 1 stalk
Lemongrass (only the white and pale green sections, sliced finely on the diagonal); 1 tablespoon
Fish sauce; ⅞ cup
fish stock; 1 tablespoon
soy sauce; 2 cups
black Rice; 8
King prawn (de-veined and peeled except for the tail); Dill (to garnish)

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Preparation steps

Bring the lemongrass to the boil with the fish sauce, fish stock, soy sauce and approximately 800 ml water. Add the rice, cover and simmer over a low heat for around 30 minutes. Add a little extra water if necessary; however, at the end of the cooking time, the liquid should be completely absorbed.

Fry the prawns in a frying pan in hot oil for 2-3 minutes until golden brown. Season with salt and ground black pepper.

Check the seasoning in the rice and divide between bowls. Place the prawns on top, garnish with dill and serve.