Black Rice, Shrimp and Charred Corn

Black Rice, Shrimp and Charred Corn
Makes 6
Prep 20 m
Cook 40 m
Grill 20 m



  1. 1 of 4 Combine rice with 3 cups water, cover and bring to a boil. Reduce to a low simmer and cook 40 minutes. Remove from heat and let stand 10 minutes. Fluff with a fork and transfer to a large bowl.
  2. 2 of 4 Meanwhile, heat grill or grill pan to medium-high. Toss shrimp with 1 tbsp of the oil, 1/4 tsp of the salt and 1/8 tsp of the cayenne.
  3. 3 of 4 Thread shrimp onto skewers. Grill corn 3 to 5 minutes per side, turning 3 times (12 to 20 minutes total). Grill red onion 3 minutes per side, and avocado and shrimp 2 minutes per side.
  4. 4 of 4 Cut kernels from corn cobs, dice onion and avocado, and remove shrimp from skewers. Toss in bowl with cooked rice. Gently toss with lime juice and remaining 1 tbsp oil, 3/4 tsp salt and 1/8 tsp cayenne. Garnish each serving with 1 tbsp cheese.
Nutrition Information for Black Rice, Shrimp and Charred Corn
Servings Per Recipe: 6
Per Serving: 190 mg chol., 3 g sat. fat, 420 kcal cal., 14 g Fat, total, 6 g fiber, 31 g pro., 630 mg sodium, 47 g carb.