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Venere Nero Black Rice Margherita 500g

Venere Nero Black Rice Margherita 500g
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Venere Nero Black Rice Margherita 500g

VENE1117
This medium whole grain, aromatic black rice is a delicate alternative to white rice. It has a mild nutty flavour and is ideal for preparing risottos (with cheese, fish and shellfish) as well as rice salads and side dishes.
In stock and ready for delivery
£5.99 (zero Vat)
Country:
Italy
Size:
200gr
Store Cupboard Type:
Rice
Fresh Product

Order by 11am for Next Day Delivery (where available)
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Specification
Recipe Idea:
150g Black Rice
200g Tenderstem Broccoli
1 Bunch Cavolo Nero
200g tin chickpeas, drained
Handful parsley stalks, chopped
3-4 tablespoons extra virgin olive oil
2 cloves garlic, peeled and chopped
1 dried chilli, crushed
Juice and zest of an unwaxed lemon 
Handful finely chopped flat leaf parsley
Handful fresh mint leaves
1-2 shallots, finely sliced or spring onions, peeled and chopped 

Firstly, rinse the rice and add it to a saucepan with double its volume in water. Add salt and bring to a simmer. Cover and cook slowly for 40-45 minutes until it the rice is cooked but still has a bite.  Add more water if needed. When cooked drain and set aside. Meanwhile, trim and cut the broccoli into even sized pieces. Add to a second pot of boiling salted water and cook for 10-15 minutes, Pull the leaves from the Cavolo Nero and the parsley stalks and blanche in the broccoli pot for the last 5 minutes of cooking. Drain all the greens and refresh in cold water. Warm the extra virgin olive oil in a wide saucepan and add the chopped garlic and crushed chilli. Sauté to flavour the oil. Add the refreshed greens and the drained chickpeas and toss everything to coat in the oil. Now add the drained , warm black rice and warm everything together. Check seasoning. Finish the dish with the zest of the lemon and the juice. Sprinkle with the chopped parsley leaves and mint and a further generous drizzle of extra virgin olive oil. Eat while warm but lasts a couple of days in the fridge.
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