Venere rice is a whole grain rice with a dark, almost black color that takes on a brown-violet hue during cooking. It has an intense, aromatic flavor that not everyone always appreciates, but with this recipe I’m sure it will win you over. Perfect as a first course for a summer lunch or a light dinner, it also works well served in small portions as an appetizer.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 12 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup Venere rice
- 1 lemon (large)
- 7 oz shrimp
- 1 bunch parsley
- 1 clove garlic
- salt
- black pepper
- extra virgin olive oil
Preparation
First of all, to prepare the Venere rice start by heating a pot with 1.5 liters of water (about 6 1/3 cups), salt it and bring it to a boil. In the meantime, clean and peel the shrimp, rinse them quickly under running water to remove any residue, then let them drain in a colander.
Take a garlic clove, crush it and remove the skin. In a pan, sauté the garlic with a generous tablespoon of oil. As soon as it turns golden, remove it from the pan and add the shrimp. Season with salt and pepper and let cook over low heat for a couple of minutes, until they have absorbed the liquids released during cooking. Add chopped parsley, stir and turn off the heat. Let cool slightly.
Meanwhile, in a stainless steel saucepan, put the Venere rice and toast it for a couple of minutes over medium heat. Add two ladles of boiling salted water and let it cook, stirring occasionally. As soon as the water is absorbed, add another ladle. Continue like this until fully cooked, following the times indicated on the package.
Return to the pan with the shrimp and add the juice of a large lemon (or two small ones). Grate the lemon zest over the shrimp. Pour the rice into the pan, add a drizzle of oil and stir until everything is combined.
Plate, grate a little more lemon zest on top and serve.
Tips
I recommend reading the cooking instructions on the rice package, as both the times and methods vary from brand to brand; for example, Venere rice may require precooking or rinsing before cooking.
