Venere rice is an Italian rice variety born from a cross between an Asian variety and a variety from the Po Valley. It has multiple benefits for our body: it’s a powerful antioxidant, fights free radicals, reduces levels of bad cholesterol, and prevents heart attacks and cancer. Compared to traditional rice, it is richer in vitamins, and plant fibers, and is lower in calories because it’s low in sugars. It is rich in minerals, iron, and is highly digestible. For lunch, I prepared venere rice with clams: a complete and light first course at the same time.
P.S.: I also recommend trying the:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Venere Rice with Clams
- 1 1/2 cups Venere rice
- 2.2 lbs Clams
- 1 clove Garlic
- 1 bunch Parsley
- 1 Lemon zest
- 3 tbsps Extra virgin olive oil
- to taste Salt
- to taste Pepper
Tools
- 1 Pot
- 1 Pan
- 1 Mezzaluna
- 1 Lid
- 1 Ladle
- 1 Grater
Preparation of Venere Rice with Clams
Cook the rice al dente in plenty of salted water and drain it well. (I took 30 minutes). Meanwhile, in a pan, add the garlic, chopped parsley, 1 tablespoon of oil, and the clams. Cover with a lid and cook over high heat for about 10 minutes or until the clams have completely opened. Remove them from the pan and set them aside with a little cooking liquid. In the pan where the clams were cooked, add the rice, a bit of reserved cooking water, and the grated lemon zest. Cook until the liquid is absorbed. Add the clams, salt, oil, and pepper. Stir and serve the Venere rice with clams hot immediately.
Notes
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