- 160 Venus Black Rice
- 1 Zucchini
- 100 Salmon
- 2 tablespoon Extra Virgin Olive Oil
- 1 Shallot
- 1/2 glass White Wine
Venus Black Rice has extraordinary nutritional properties: rich in fiber and phosphorus, it also contains minerals such as calcium, iron, zinc and selenium. It is a nicely aromatic wholemeal rice which, while it cooks, gives off a particular aroma between sandalwood and freshly baked bread. It owes its naturally black color to the particular pigmentation of the pericarp (the skin that covers the grain), while the inside of the grain is white as in all other rices. The grain is very small, no more than four millimeters long and after cooking it maintains its consistency resulting in well-shelled. Today I prepared it by simply boiling it in plenty of boiling water and seasoning it with sautéed zucchini and salmon sauce.
Boil the Venus Black Rice in plenty of boiling salted water (about 20 minutes).
Meanwhile, cut the shallots into thin strips and cut the zucchini into cubes and brown them in a pan with the extra virgin olive oil for 5 minutes.
After this time, add the salmon (previously cut into thin strips) and let it flavor.
Add the white wine and cook another 5 minutes.
Remove from the heat, add salt and pepper and add the chopped parsley.
Drain the rice and add it to the sauce in the pan, mix to mix well and serve.