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Venere Wheat Rice - 500g
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Venere Wheat Rice – 500g

5/5
Venere wheat rice is a 100% Italian rice and steaming allows to preserve all its fragrance, aroma and aromatic taste.
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$5.20

Product Code: RSC351/1
EAN Code: EAN 8001860187735
Weight: 500 grams
About this Product

Venere wheat rice has a distinctive fresh baked bread aroma. Its strong color comes from anthocyannis, which are antioxidants found in the plant. It is rich in protein and minerals and highly digestible.

Ingredients

Venere Wheat Rice

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Venere Wheat Rice

How to use

  • Venere is excellent combined with vegetables, meat, or fish.
  • It can be used as a seasoned alone with herbs and olive oil.
“
  • Venere is excellent combined with vegetables, meat, or fish.
  • It can be used as a seasoned alone with herbs and olive oil.

Recipe

Venere Rice Salad

Ingredients

  • 320 G Venere Rice
  • 100 g Shrimps
  • 3 Coppery Tomatoes
  • 1 Medium Zucchini
  • 1 Yellow Bell Pepper
  • 1 Bunch of Marjoram
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
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  • 320 G Venere Rice
  • 100 g Shrimps
  • 3 Coppery Tomatoes
  • 1 Medium Zucchini
  • 1 Yellow Bell Pepper
  • 1 Bunch of Marjoram
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Guidelines

To make the Venere rice salad, start with rice:

  • cook it in salted water for 30 minutes.
  • Then, drain it and wash it under running water.
  • Transfer it to a large tray and let it cool.
  • Trim the zucchini, cut the pepper in half, remove the seeds and the white filaments inside, then reduce both vegetables to small cubes.
  • Sauté the zucchini and pepper in a pan with a little oil for a few minutes.
  • Season with salt and pepper at the end.
  • Cut the skin of the tomatoes with a cross cut and blanch them for 1 minute in boiling water, then drain, cool them quickly by immersing them in a bowl full of water and ice, then peel them, cut them into wedges and remove the seeds, then reduce them into chunks.
  • Clean the shrimps, then cook them for 3-4 minutes in a pan with a little oil and a pinch of salt.
  • At this point compose your salad, combining the Sautéed vegetables with the Venere rice.
  • Add the tomatoes and stir.
  • Add the shrimp and season the salad with a drizzle of oil, a pinch of salt and a little pepper.
  • Complete with the violet leaves to perfume and mix.
“

To make the Venere rice salad, start with rice:

  • cook it in salted water for 30 minutes.
  • Then, drain it and wash it under running water.
  • Transfer it to a large tray and let it cool.
  • Trim the zucchini, cut the pepper in half, remove the seeds and the white filaments inside, then reduce both vegetables to small cubes.
  • Sauté the zucchini and pepper in a pan with a little oil for a few minutes.
  • Season with salt and pepper at the end.
  • Cut the skin of the tomatoes with a cross cut and blanch them for 1 minute in boiling water, then drain, cool them quickly by immersing them in a bowl full of water and ice, then peel them, cut them into wedges and remove the seeds, then reduce them into chunks.
  • Clean the shrimps, then cook them for 3-4 minutes in a pan with a little oil and a pinch of salt.
  • At this point compose your salad, combining the Sautéed vegetables with the Venere rice.
  • Add the tomatoes and stir.
  • Add the shrimp and season the salad with a drizzle of oil, a pinch of salt and a little pepper.
  • Complete with the violet leaves to perfume and mix.

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