Venus Rice with vegetables and sauce
Ingredients for 4
250 gr. Venus rice
1 small yellow pepper
150 gr. peas
Leaves of basil
Not just a rice salad! With this cereal we must recognise it’s dignity and exalt its flavour. The variety of rices available is almost innumerous, today we have here for you a Venus rice (one of my favourites) of Piedmontese origin, biological, which being integral maintains precious nutrients and beneficial substances such as tricine.
We’ll serve it with vegetables, sauces and creams, creating a signature dish!
Cook the Venus rice in boiling water (3 times the volume of the rice).
Then drain and cool under running water.
Meantime cook in a little oil and salt the pepper, carrots, zucchini and peas, all in separate pans. If needed you can add a little water for cooking.
Season the rice with oil, chopped basil, salt and pepper and add some of the cooked vegetables.
The rest are to be whisked separately to create a cream of carrots and one of peppers whilst you can mix the remaining peas, zucchini and basil to create one unique green cream.
Now have fun decorating using the coloured sauces on the rice according to your fantasy!
I also added some leaves of purslane and fennel (which I had in the vegetable garden)