Venere nero rice with chicory, tuna and orange cream
- July 2017
- Serves 6
- Hands-on time 30 min, simmering time 30 min
Eleonora Galasso’s black rice salad, with chicory, tuna and orange, would make a beautiful side as part of an alfresco lunch. She says:
”The dark, almost black, venere nero rice is a variety that’s been cultivated for a long time in Italy, in the Po Valley area of northern Italy, where wise Italian women have been cooking it for generations. The rice has remarkable nutritional properties – a high content of minerals and antioxidants that, according to recent studies, may be beneficial to health.”
Check out our black rice salad with roasted carrots, shallots and ricotta for a vegetarian version.
- 23.8g (4.1g saturated)
- 73.5g (5.3g sugars)
Soaking the rice (step 1) beforehand improves the final texture and shortens the cooking time.
Cook the rice and make the tuna sauce up to 12 hours in advance. Pack the rice and tuna sauce into separate containers, cover and keep in the fridge. Bring back to room temperature before stirring the sauce into the rice, along
with the chicory, then serve.
Venere nero, or black venus, rice is a wholegrain rice grown in northern Italy. Despite the colour, it’s not the same as wild rice from the US (which is not true rice, but seeds from a grass), nor the glutinous black rice used in Asian cooking. Look out specifically for Italian-grown rice; in our testing we used Biona black venus rice, from Ocado and Amazon.
Juicy orange and the salty tang of capers point to a citrussy, dry Sicilian white such as grillo or fiano.
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