Summer Venere Rice Salad: A Burst of Color and Flavor!
Today I’m excited to share with you a recipe that perfectly embodies the essence of summer: my Venere Rice Salad.
It’s a fresh, incredibly flavorful dish and nothing short of summery! Fantastic to enjoy at home in complete relaxation, but also to take with you to the beach or for a fun outdoor picnic.
A colorful and original dish, with its black, aromatic grains with a slightly nutty taste gives an extra touch to our lunch, transforming it into something truly special.
To enrich it, I used ingredients I love that go perfectly together: juicy cherry tomatoes, soft mozzarella balls, sweet corn, and the crunchy touch of celery. And to dress it all?
I created a bright and flavorful arugula sauce, but as you know, the beauty of these recipes is in their customization!
You can easily enrich it with your favorite ingredients: think sun-dried tomatoes, green olives, fresh spring onion, sautéed vegetables, oil-packed tuna, shrimp, or even diced cooked ham. In short, the variations are truly endless, allowing you to create a new flavor mix every time!
The secret to the perfect texture in this salad lies in the Venere rice itself.
This variety is indeed a whole grain rice that keeps its grains well-separated and slightly crunchy even after cooking, without overcooking. That’s why it’s great for salads. It should be cooked in abundant salted water for about 40-45 minutes.
And if you’re in a hurry? No worries! You can always use those convenient pre-cooked Venere rice pouches that you find at the supermarket, and your salad will be ready in a flash, without even turning on the stove!
Ready to discover together how to prepare this delicious Venere Rice Salad? Let’s start right away, and please let me know in the comments if you liked it!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 492.15 (Kcal)
- Carbohydrates 64.85 (g) of which sugars 5.54 (g)
- Proteins 12.48 (g)
- Fat 20.16 (g) of which saturated 4.99 (g)of which unsaturated 1.84 (g)
- Fibers 3.74 (g)
- Sodium 291.57 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Venere Rice Salad Ingredients
And if you’re in a hurry? No worries! You can always use those convenient pre-cooked Venere rice pouches that you find at the supermarket, and your salad will be ready in a flash, without even turning on the stove!
- 1.5 cups Venere rice
- 1 cup cherry tomatoes
- 3.5 oz mozzarella balls
- 3.5 oz sweet corn, canned, drained
- 2 stalks celery
- 1 tbsp extra virgin olive oil
- 1.75 oz arugula
- 2 tbsp water
- 3.5 tbsp extra virgin olive oil
- to taste salt
Tools
- Kitchen Scale
- Bowl
- Pot
- Immersion Blender
Step-by-Step Procedure: Your Perfect Venere Rice Salad!
Start by cooking the Venere rice in plenty of salted boiling water. The cooking time is usually about 45 minutes, but as always, it’s essential to check the specific instructions on your rice package. You want the rice to be tender but maintain a slight crunch.
While the rice is cooking, focus on the vegetables. Cut the cherry tomatoes in half. Wash the celery and choose two stalks from the center part, more tender and sweet, then cut them into thin strips or small cubes. Drain the pre-cooked corn from its preserving liquid and rinse it well under cold running water. Finally, also drain the mozzarella balls from their liquid.
While the rice is almost ready, prepare your arugula sauce, which will add a touch of freshness and unique color. In the cup of the immersion blender (or a small mixer), combine the arugula, extra virgin olive oil, and a pinch of fine salt. Blend for a few moments until you get a smooth, fluid sauce of a beautiful bright green. Taste and, if necessary, adjust the salt.
The rice will now be cooked. Drain it very well and transfer it to a large salad bowl. Add immediately 1 tbsp of extra virgin olive oil and mix gently: this will help to separate the grains and prevent them from sticking. At this point, incorporate all the other ingredients: the cut tomatoes, drained mozzarella balls, corn, and celery. Pour the tasty arugula sauce over the salad. Mix thoroughly to combine all the flavors and colors, then let the salad rest in the fridge for at least 15-20 minutes to allow all the ingredients to blend together.
Transfer the Summer Venere Rice Salad to a serving plate and bring it to the table. It will be a guaranteed success! Enjoy your meal!
Notes on Ingredients and Possible Substitutions
Your Venere Rice Salad is a concentrate of freshness and taste, and its success also depends on the quality of the ingredients.
Venere Rice (Black Rice): It’s the heart of the recipe. Its slightly crunchy texture and unmistakable aroma are what make this salad special. Do not replace it with white or parboiled rice, the result would be completely different. If you want to speed up the times, pre-cooked Venere rice pouches are a great solution.
Mozzarella Balls: Perfect for size and practicality. You can also use mozzarella balls cut into cubes, or for a tastier version, cubes of Greek feta. For a vegan/lactose-free option, you can leave it out or use cubes of natural tofu marinated in herbs and oil.
Cherry Tomatoes: Choose those that are well ripe and sweet. Datterini or pizzutelli are excellent substitutes.
Celery: Choose the inner and lighter stalks, which are more tender and less fibrous. If you don’t like celery, you can replace it with cucumbers (peeled and seeded for less water) or raw zucchini cut into julienne.
Pre-cooked Corn: Canned corn is practical and sweet. Make sure to drain it and rinse well to eliminate the preserving liquid.
Storage
This Venere Rice Salad is a fantastic dish for meal prep! You can store it in an airtight container in the refrigerator for 2-3 days. Indeed, the next day it is even better, because the flavors have had time to perfectly blend! If you prepare it for a picnic or the beach, be sure to transport it in a cooler bag to keep it fresh.
Alternatives and Variations for a Different Salad Every Time!
The beauty of this Venere Rice Salad is its incredible versatility. Here are some ideas to vary it:
“Sea” Version: Add 150 g of oil-packed tuna (drained), or 100 g of cooked shrimp (also frozen and then thawed), and a few Taggiasca olives.
“Land and Crunchy” Version: Add 50 g of chopped walnuts and 100 g of diced cooked ham or crispy speck. You can also add grilled peppers in strips.
“Mediterranean Flavors” Version: Instead of mozzarella balls, use 100 g of Greek feta cubes. Add 30 g of pitted black olives and 30 g of sun-dried tomatoes in oil cut into pieces.
Alternative Sauce: If you don’t like arugula, you can simply dress it with EVO oil, fresh lemon juice, salt, pepper, and maybe a few chopped fresh basil leaves.
Extra Vegetables: Add 100 g of peas (frozen, blanched for a few minutes), 50 g of julienned carrots, or 1/2 finely chopped fresh spring onion.
Usage and Pairings
The Summer Venere Rice Salad is a real kitchen joker and perfect for many occasions:
Light Main Dish: With its proteins (mozzarella) and complex carbohydrates (whole grain rice), it is a complete and balanced meal.
Chic Side Dish: Great as an original side for fish or meat barbecues, adding a gourmet touch.
Perfect for Trips: Easy to transport and enjoy even cold, it’s ideal for packed lunches, on the beach, or for picnics.
Base for a Homemade Poke Bowl: You can use it as a base to create your very own poke bowl, adding marinated salmon, avocado, edamame, and seaweed.
An Extra Touch to Your Salad!
Customize Your Experience: Don’t be afraid to experiment with the ingredients you love. This recipe is a fantastic base for your personal creations.
The Secret of Freshness: If you prepare it in advance, add the more delicate ingredients (like the arugula in the sauce, if you prefer) just before serving to keep them at their freshest.
The Origins of a Fascinating Color: Venere Rice
Venere rice, or black rice, is a variety of whole grain rice that owes its name, and its characteristic dark color, to the presence of anthocyanins, powerful antioxidants (the same found in blueberries!). Its history is fascinating: originally from China, where for centuries it was known as “forbidden rice” or “Emperor’s rice” because it was meant only for nobility and forbidden to the people, it arrived in Italy only more recently.
It was created in the 1990s in Piedmont, from the cross between an Asian variety of black rice and an Italian variety from the Po Valley. The name “Venere” is a tribute to the Roman goddess of love and fertility, perhaps to recall the supposed aphrodisiac properties of this cereal. Beyond its unique color, Venere rice is appreciated for its intense aroma, reminiscent of freshly baked bread or sandalwood, and its pleasantly firm texture, which makes it perfect for salads and dishes where the grains must remain well-separated. It’s an ingredient that, with its history and qualities, adds a touch of mystery and refinement to every dish!
FAQ (Frequently Asked Questions)
Can I prepare this salad the day before?
Absolutely yes! In fact, preparing Venere Rice Salad the day before is a great idea. This way, the flavors will have time to blend and intensify, making it even more delicious. Store it in an airtight container in the refrigerator.
Does Venere rice always remain a bit hard?
Venere rice is a whole grain variety and has a naturally firmer and “al dente” texture compared to white rice, even after prolonged cooking. It never becomes creamy like risotto rice. This characteristic is precisely what makes it perfect for salads, as the grains remain well-separated and do not overcook. If you prefer it slightly softer, you can extend the cooking by a few minutes, but keep in mind that it will never be like classic rice.
Can I use other aromatic herbs for the sauce instead of arugula?
Sure! The arugula sauce is just one of many options. You can make a similar pesto with fresh basil or add to the simple dressing (oil, salt, pepper) herbs like mint, parsley, or finely chopped chives. Experiment to find your favorite combination!
