The black rice with beetroot, orange, and walnuts is a healthy, quick, and colorful first course. For this recipe, I wanted to use black Venus rice, with its typical black-purple color, aromatic and perfect for rice salads. I then added red beetroot, already cooked, and the blond orange, rich in vitamin C, a great combination both in flavor and color. Finally, I added walnuts that give a crunchy touch.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3/8 cup black rice
- 3/8 cup red beetroots, cooked, boiled
- 1/3 cup blond orange (peeled)
- 1/8 cup walnut kernels
- 1 tablespoon extra virgin olive oil
- to taste fine salt
- to taste white pepper
Tools
- Kitchen scale
- Pot
- Cutting board
- Salad bowl
- Knife
- Spoon
- Colander
- Nutcracker
Steps
To prepare the black rice with beetroot, orange, and walnuts…
First, heat water in a pot to cook the rice. When it boils, pour it in and cook it for the time indicated on the package. Stir it occasionally with the spoon.
Meanwhile, while the rice is cooking, take the already cooked red beetroot, peel it from any skin residues, cut it into cubes, and place it in a salad bowl.
Also take the orange, remove the peel by cutting it live with the knife, thus completely removing the white part. Then cut it into cubes and add it to the beetroot.
When the rice is cooked, drain it and pour it into the salad bowl with the beetroot and orange. Add the walnut kernels broken by hand, season with extra virgin olive oil, salt, and pepper, and mix. Serve as soon as ready.
