Ingredients

• 2

  Cups
  Organic Black Pearl Rice suggested substitutions
• 3 ¹⁄₂

  cups
  Water
• 2

  tbsp
  Olive oil (divided, plus extra for drizzling)
• 2

  tsp
  Kosher Salt (divided)
• 3 – 4
  Cloves Garlic (thinly sliced)
• 1

  lb
  Raw Shrimp (peeled, deveined, with tails on or off)
• 1
  Lemon (zested and reserved)
• ¹⁄₂

  tsp
  Chili Flakes (adjust to taste)
• 4
  Scallions (thinly sliced)
• ¹⁄₄

  cups
  Fresh Thai Basil (torn into pieces - Italian Basil can be substituted)
• Salt and Pepper to taste

Instructions

1. Rinse the black rice thoroughly under cold water until the water runs clear. In a medium, heavy-bottomed saucepan, combine the black rice, 3 ½ cups water, 1 tbsp olive oil, and 1 tsp salt. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and the water is absorbed. Turn off the heat and let the rice stand, covered, for 10 minutes. Fluff with a fork before serving.
2. (You’ll want to start this as soon as the rice begins cooking to give the shrimp time to marinate.) Rinse the shrimp and pat dry. Add them to a mixing bowl. Add the remaining 1 tsp kosher salt, 1 tbsp olive oil, garlic slices, lemon zest, and chili flakes. When the rice is in its standing off-heat period, place a large sauté pan over medium-high heat. Once hot, add a drizzle of olive oil. Add the shrimp, cooking for 2–3 minutes per side, or until pink and fully cooked. Remove from heat and set aside.
3. Transfer the cooked black rice to a large mixing bowl. Add half of the scallions, salt, pepper, and a good drizzle of olive oil, then toss. Adjust seasoning with additional salt and pepper, if desired.
4. Transfer the rice to a serving platter or individual plates. Top with the shrimp, remaining scallions, and Thai basil. Cut the reserved lemon into wedges for garnish. Serve immediately and enjoy!