Wholegrain Hermes Red Rice Special Selection - Del Colle

Ruby-red grain, delicate hazelnut flavour

Hermes Red Rice is a premium variety of 100% Italian whole-grain rice, certified by the Ente Nazionale Risi, guaranteeing traceability and food safety through a short, controlled supply chain. This variety, with its distinctive red colour, is appreciated for its unique flavour and versatility in the kitchen. Thanks to processing that preserves the grain's outer coating, Hermes Red Rice is ideal for those looking for a natural and versatile product, perfect for adding a touch of flavour and originality to their cooking.

features and properties: Hermes Red Rice stands out for its long, slender grains, deep red in colour, which take on an even more vibrant hue when cooked. Its natural coating makes it particularly rich in fibre and minerals such as magnesium and iron, naturally present in the whole grain. It has a relatively low glycaemic index, with a natural profile that makes it a versatile choice for a balanced diet. In addition, Hermes Red Rice is naturally gluten-free, making it suitable for those following a gluten-free diet.

Its flavour is delicate yet rich, with a subtle hazelnut note, and its texture is firm and perfect for a variety of dishes.

directions for use: To get the most out of Hermes Red Rice, we recommend rinsing the rice under cold water before cooking. For optimal cooking, cook in plenty of salted water or stock for approximately 30-35 minutes. It can also be cooked in a pressure cooker to speed up the process. It is perfect served hot, either as a side dish or main course, or cold, in rice salads or more creative preparations.

in the kitchen: Hermes Red Rice is a versatile ingredient that can be used in a wide range of dishes, from the simplest to the most elaborate. It is ideal for gourmet risottos, rice salads, one-pot dishes with vegetables, fish and meat, and also for accompanying rich or spicy sauces. Its vibrant colour and delicate flavour make it an excellent choice for adding an original touch to your dishes. Its firm texture also makes it perfect for preparations such as savoury pies or baked 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 grilled vegetables and feta (easy, 45 min + cooling, serves 4)

Ingredients: 300 g rice, 500 g mixed vegetables for grilling (courgettes, peppers, aubergines), 150 g feta, oregano, BIO extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for the vegetables.

1. Rinse the rice and cook it for 30-35 minutes in plenty of water with the coarse salt, then drain and cool it.
2. Grill the sliced vegetables with a drizzle of oil and a pinch of fine salt, then cut them into small pieces.
3. Combine the rice, vegetables and cubed feta.
4. Dress with oil, oregano and pepper, and leave to rest for 15 minutes.

2. Rice with carrots, turmeric and sesame (easy, 45 min, serves 4)

Ingredients: 300 g rice, 3 carrots, 1 teaspoon turmeric, 2 tablespoons sesame seeds, sliced onion, 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 30-35 minutes in plenty of water with the coarse salt; drain it.
2. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil with the thinly sliced carrots for 10 minutes.
3. Add the turmeric and rice, and stir-fry for 3-4 minutes.
4. Finish with the sesame seeds toasted in a dry pan, and adjust the seasoning with fine salt.

3. Rice with tomatoes and peppers, with paprika (medium, 55 min, serves 4)

Ingredients: 300 g rice, 1 jar of BIO peeled tomatoes, 2 peppers, sweet paprika, granulated garlic, oregano, BIO extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt for the sauce.

1. Rinse the rice and cook it for 30-35 minutes in plenty of water with the coarse salt; drain it.
2. Heat the oil with the granulated garlic and paprika for 1 minute over low heat.
3. Add the sliced peppers and cook for 10 minutes, then add the crushed peeled tomatoes and cook for another 15 minutes, seasoning with the fine salt.
4. Add the rice, stir for 5 minutes and finish with the oregano.

4. Rice pie with courgettes and cheese (difficult, approximately 1 h 30, serves 6)

Ingredients: 300 g rice, 3 eggs, 2 courgettes, 150 g cubed cheese, chives, parsley, breadcrumbs, BIO extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for the courgettes.

1. Rinse the rice and cook it for 30-35 minutes in plenty of water with the coarse salt; drain it and leave it to cool.
2. Sauté the sliced courgettes in oil with a pinch of fine salt for 5 minutes.
3. Mix the rice, beaten eggs, courgettes, cheese, chives, parsley and pepper.
4. Pour the mixture into a greased baking dish sprinkled with breadcrumbs.
5. Bake at 180 °C for 35-40 minutes and leave to rest for 10 minutes before serving.

recipes:

Hermes red rice with yellow pumpkin and cuttlefish ink

ingredients (serves 2): approximately 160 g Hermes whole-grain Red Rice, 300 g yellow pumpkin, cuttlefish ink (one sachet), 1 shallot, vegetable stock (approximately 750 ml), salt, red chilli pepper, extra virgin olive oil, rosemary

7,00 €/Kg

origin: Italy (PV)

exp.: 07/28

technical data sheet