Wholegrain Ribe Rice Premium Quality - Del Colle

Large, semi-long grain, with a rustic, nutty flavor

Wholegrain Ribe Rice is a large, semi-long-grain variety, 100% Italian and certified by the National Rice Authority, guaranteeing traceability and food safety. Grown through a short Italian supply chain, it retains its wholegrain coating, the source of its authentic flavor and pleasant rustic, nutty taste. It is the ideal choice for anyone looking for wholesome, tasty rice that is always reliable when cooked.

features and properties: This large, semi-long-grain variety stands out for its slightly amber color and its ability to retain its shape during cooking without becoming overcooked or sticking. As a wholegrain rice, it retains the bran and germ of the grain, giving it a richer, more rustic flavor than white rice, as well as naturally occurring fiber and mineral salts. It has a lower glycemic index than refined rice, with a natural profile that makes it a versatile choice for a balanced diet.

directions for use: For optimal cooking, briefly rinse the rice under cold water before use. Cook in salted boiling water or broth for approximately 14-16 minutes, depending on the preparation. It does not require toasting and can also be cooked in a pressure cooker or in the oven for more elaborate recipes. Perfect served both hot and cold.

in the kitchen: Thanks to its rustic, nutty flavor and substantial texture, which absorbs seasonings well, it is ideal for dishes that require excellent texture retention, such as wholegrain risottos, baked timbales, side dishes, and rice salads. Its versatility also makes it perfect for everyday cooking, from the simplest to the most creative dishes.

Recipes to try

Four ideas, from the simplest to the most elaborate. You can find the linked ingredients at Green Block Market.

1. Rice salad with cannellini beans and sun-dried tomatoes (easy, 25 min + cooling, serves 4)

Ingredients: 320 g rice, 1 jar of BIO natural cannellini beans, 40 g of San Marzano sun-dried tomatoes, oregano, BIO extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt for seasoning.

1. Rinse the rice and cook it for 14-16 minutes in water with the coarse salt, then drain and cool it.
2. Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and cut them into strips.
3. Combine the rice, drained cannellini beans, and sun-dried tomatoes; season with oil, oregano, and a pinch of fine salt.
4. Let rest for 15 minutes before serving.

2. Stir-fried rice with peas and sesame (easy, 25 min, serves 4)

Ingredients: 320 g rice, 1 jar of BIO natural very fine peas, 2 tablespoons of sesame seeds, granulated garlic, BIO extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt to finish.

1. Rinse the rice and cook it for 14-16 minutes in water with the coarse salt, then drain it.
2. Toast the sesame seeds in a dry pan for 2 minutes and set them aside.
3. Heat the oil with the granulated garlic in a pan, add the drained peas and rice, and stir-fry for 4-5 minutes.
4. Finish with the sesame seeds and adjust the seasoning with fine salt.

3. Rice and borlotti bean soup with rosemary and sage (medium, 45 min, serves 4)

Ingredients: 200 g rice, 1 jar of BIO natural borlotti beans, sliced onion, rosemary, sage, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable broth, fine sea salt.

1. Rehydrate the onion in a little lukewarm water, drain it, and sauté it in oil with the rosemary and sage for 3 minutes.
2. Add the borlotti beans with their liquid and the hot broth, then bring to a boil.
3. Add the rinsed rice and cook over medium heat for 14-16 minutes.
4. Blend one ladleful of soup and return it to the pot to make the soup creamy; season with fine salt.
5. Let rest for 5 minutes, then finish with a drizzle of oil and pepper.

4. Baked rice and bean burgers (difficult, approximately 1 h 15 min including resting time, serves 4)

Ingredients: 250 g rice, 1 jar of BIO natural borlotti beans, 50 g of shelled walnuts, sliced onion, granulated garlic, sweet paprika, breadcrumbs, BIO extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt for the mixture.

1. Rinse the rice and cook it for 14-16 minutes in water with the coarse salt, then drain and leave to cool.
2. Rehydrate the onion, drain it, and sauté it in oil with the granulated garlic and paprika for 3 minutes.
3. Mash the borlotti beans with a fork and mix them with the rice, sautéed mixture, chopped walnuts, 3 tablespoons of breadcrumbs, and a pinch of fine salt.
4. Let the mixture rest in the refrigerator for 30 minutes, then shape it into 8 burgers.
5. Place them on a baking tray lined with parchment paper, brush with oil, and bake at 200 °C for 20-25 minutes, turning them halfway through cooking.

3,75 €/Kg

origin: Italy (PV,VC,NO)

exp.: 11/27

technical sheet