Wholegrain Black Venere Rice - Del Colle

Intense black colour and unmistakable hazelnut and sesame aroma

Venere Black Rice is a premium variety of wholegrain rice, certified by the Ente Nazionale Risi, a symbol of traceability and food safety. Grown in Italy through a short, controlled supply chain, Venere Black Rice is a distinctive food characterised by its intense black colour and unmistakable hazelnut and sesame aroma. With a rich tradition behind it, this rice is appreciated for its unique flavour and versatility in the kitchen.

characteristics and properties: Venere Black Rice is distinguished by its long, dark grains, which take on a fascinating deep purple colour when cooked. Its special processing preserves the outer layer of the grain, keeping the flavour and typical characteristics of wholegrain rice intact. It is naturally rich in fibre and natural compounds, with a relatively low glycaemic index. Its enveloping, delicate flavour, with notes of hazelnut and sesame, makes it particularly popular in cooking. In addition, Venere Black Rice is naturally gluten-free.

directions for use: For optimal cooking, rinse the rice thoroughly under cold water and soak it for at least 30 minutes before cooking. Cook in plenty of salted water for approximately 30-35 minutes, until it reaches the right consistency. The rice can also be cooked in a pressure cooker to reduce cooking times. It is excellent served hot, but equally delicious cold in salads.

in the kitchen: Venere Black Rice is perfect for creative and gourmet dishes, thanks to its elegant appearance and unique flavour. It is ideal for refined risottos, rice salads, one-pot dishes with vegetables, fish and meat, or as an accompaniment to rich and spicy sauces. Its firm texture and intense aroma make it a perfect choice for gourmet recipes, but it can also be used in everyday preparations. In the kitchen, Venere Black Rice pairs well with ingredients with a pronounced flavour, such as gorgonzola, truffle or seafood.

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 cashews and black sesame (easy, 45 min + soaking and cooling, serves 4)

Ingredients: 300 g rice, 60 g roasted cashews, 2 tablespoons black sesame seeds, chives, lemon juice, BIO extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for seasoning.

1. Rinse the rice and soak it for at least 30 minutes.
2. Cook it for 30-35 minutes in plenty of water with the coarse salt, then drain and cool it.
3. Toast the black sesame in a dry pan for 2 minutes.
4. Season the rice with oil, lemon juice, a pinch of fine salt and pepper.
5. Add the chopped cashews, sesame and chives.

2. Rice with courgettes and prawns (easy, 50 min + soaking, serves 4)

Ingredients: 300 g rice, 300 g peeled prawns, 2 courgettes, granulated garlic, chilli pepper, parsley, BIO extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt for the courgettes and prawns.

1. Rinse the rice, soak it for at least 30 minutes and cook it for 30-35 minutes in plenty of water with the coarse salt; drain it.
2. Sauté the sliced courgettes in oil with granulated garlic and chilli pepper for 5 minutes.
3. Add the prawns and cook for 3-4 minutes, seasoning with the fine salt.
4. Add the rice, stir and finish with the parsley.

3. Bowl of rice and spiced black beans (medium, approximately 1 h 30 + soaking, serves 4)

Ingredients: 250 g rice, 200 g dried black beans, sliced onion, sweet paprika, cumin, coriander, BIO extra virgin olive oil, coarse sea salt for cooking, fine sea salt to finish.

1. Soak the beans in cold water overnight, then drain and cook them in unsalted water until tender; add the coarse salt at the end of cooking.
2. That same day, rinse the rice, soak it for at least 30 minutes and cook it for 30-35 minutes in plenty of water with the coarse salt; drain it.
3. Rehydrate the onion, drain it and sauté it in oil with paprika, cumin and crushed coriander for 2 minutes.
4. Add the drained beans and rice, sauté for 5 minutes and adjust the seasoning with the fine salt.

4. Risotto with gorgonzola and walnuts (difficult, approximately 1 h 15 + soaking, serves 4)

Ingredients: 300 g rice, 150 g sweet gorgonzola, 60 g shelled walnuts, sliced onion, rosemary, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable stock, white wine, butter for finishing, fine sea salt.

1. Rinse the rice and soak it for at least 30 minutes, then drain it.
2. Toast the walnuts in a dry pan for 3 minutes and chop them coarsely.
3. Rehydrate the onion, drain it and sauté it in oil with the rosemary; add the rice, toast it for 2 minutes and deglaze with the white wine.
4. Cook for 30-35 minutes, adding the hot stock a little at a time.
5. Remove from the heat, finish with the butter and diced gorgonzola, then add the walnuts, pepper and fine salt.

7,00 €/Kg

origin: Italy (PV)

exp.: 07/28

technical data sheet