Gli Eclettici: Miscele di Risi Integrali e Semintegrali (Ermes, Venere e Carnaroli)

OUR RECIPES

Fresh salad with rice, peppers and Modena balsamic vinegar.

Ingredients for 4 people
– 150 gr. di riso (Rosso Ermes + Carnaroli semintegrale);
- 2 apples
10 sweet yellow peppers
- 4 tablespoons of extra virgin olive oil
- 4 tablespoons of Modena balsamic vinegar invecchiato;
- Salt and pepper q.s.


Cook rice in boiling salted water for 15 minutes, then drain well and pass it under cool water.
In a saucepan, add the rice to the roasted peppers, without the skins and cut into small dice. Do the same with peeled apples. At this point, season - in order - with the salt, balsamic vinegar, extra virgin olive oil and pepper. Gently mix the salad and let it rest for a while 'before serving on the table.
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Rice with shrimps and ginger

Ingredients for 4 people
– 150 gr di riso (Nero Venere + Carnaroli integrale);
- Shrimps 400 gr.
-Parsley
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons of grated ginger root
- 1 Shallot
- Dry white wine (half a glass)
- Salt and pepper q.s.

Cook rice in boiling salted water for 15 minutes, then drain well and pass it under cool water. Fry the shallots and parsley in the extra virgin olive oil. Add shrimps and wine, salt and pepper and cook. Add ginger and mix well. Add the shrimps and their sauce to the rice and let it sit in the refrigerator for a few hours. Pull out of the fridge the rice at least twenty minutes before serving.

2


Greek Rice

Ingredients for 4 people
– 250 gr di riso (Rosso Ermes + Carnaroli semintegrale);
- of beans clean (fresh, frozen or otherwise preserved in oil); 200 gr
- 1 white onion;
- ½ avocado, cut into pieces;
- 1 red hot chili pepper;
- ½ tablespoon sweet paprika;
- ½ teaspoon cumin;
- 100 gr. Feta cheese;
- 50 gr. ground almonds;
- Two tablespoons of extra virgin olive oil.


Sgranate le fave e bollitele per cinque minuti, scolatele e pulitele dalla pellicina esterna. Fate un soffritto con olio e cipolla e aggiungete le fave, cuocete per 15 minuti. Lavate il riso sotto l’acqua fredda. Bollite il riso  in acqua salata con un peperoncino per 12-15 minuti. Scolate il riso e lasciatelo raffreddare in un recipiente largo e basso. Sbriciolate la feta e conditela con le spezie, le mandorle e l’avocado a pezzi. Mescolate il riso freddo con la feta speziata, le mandorle e l’avocato. Ungi una teglia con il buco con burro e poco pangrattato e metti il riso condito freddo. Sforma in una piatto il riso selvatico condito e metti nel centro le favette.

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