Black rice with cuttlefish

Rice venere with mini cuttlefish and mushrooms, in sour cream-honey sauce.

Ingredients

• Black rice venere - 50 g
• Shrimps - 5 pcs.
• Mini cuttlefish - 2 pcs.
• Mini champignons - 20 g
• For the sauce:
• Sour cream 20% - 40 g
• Water - 20 g
• Freshly ground coriander - to taste
• Honey - 5 g (0.5 tsp)

Directions

1. Cook the rice for 18 minutes, put it on a sieve.
2. You can take tiger shrimps, chop with a knife, sprinkle with lime juice and fry in butter. And you can do it like me, taking ordinary cheap "beer" shrimps from a nearby store, hold it in water for a minute, peel, cut and add to rice.
3. Combine rice, shrimp, finely chopped parsley.
4. Fry mushrooms in vegetable oil. After a minute, add the garlic and onion.
5. After about five minutes, add the cuttlefish, chopped at random.
6. In a separate bowl, I mixed sour cream, water (you can add soy sauce, it will be cool), freshly ground coriander, honey.
7. A very important point: the sauce should not be sweet, it should be tasty. Don't overdo it with honey! We use honey to remove sour cream from sour cream. I assure you, none of your guests will guess that this sauce is made from sour cream.
8. Pour in the sour cream mass to the mushrooms with shrimps, salt and pepper.
9. I laid out the rice through a shape in the form of a heart. Around the rice - mushrooms with cuttlefish and sauce. Sprinkled with cheese on top.
10. Bon Appetit!