The Venere rice with avocado and tomato is a light, healthy and tasty cold first course. Venere black rice is a type of wholegrain rice, black in color, fragrant and particularly suitable for cold rice salads, as in this case. For this recipe I thought of serving it with avocado, an exotic fruit that has become very popular recently. Known for its properties which, when combined with the acidic ones of tomato and lemon, increase its benefits.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer
Ingredients
- 3 oz (about 1/2 cup dry) Venere black rice
- 2.5 oz (about 1 small tomato) tomato
- 1 avocado
- 1 lemon
- to taste chili powder (optional)
- to taste basil
- to taste extra virgin olive oil
- to taste Salt
- to taste Pepper
Tools
- Kitchen scale
- Pot
- Colander
- 2 Bowls
- Knife
- Spoon
- Citrus juicer
- Fine mesh strainer
- Plate
- Ring mold
- Fork
Preparation
To prepare the Venere rice with avocado and tomato…
First, heat the water in a pot to cook the Venere rice. As soon as the water boils, add the Venere rice and cook it for the time indicated on the package, stirring occasionally with a spoon.
While the rice is cooking, peel the avocado, remove the pit, cut it into cubes or, if you prefer, mash it with a fork in a bowl. Then squeeze the juice of one lemon, strain it through a fine-mesh strainer and pour it into the bowl with the avocado.
In the bowl with the avocado add the chili powder, salt and pepper. Mix and let it sit so the flavors develop.
Wash the tomato, cut it into cubes and place it in another bowl, then season it with extra virgin olive oil, salt and pepper.
After the rice’s cooking time, drain it well then take a flat plate, place the ring mold in the center, pour the rice inside and press it firmly with a spoon to give it a round shape.
On top of the rice layer make another layer with the avocado, cut into cubes or mashed, covering the underlying rice well. Wait a few seconds and then gently remove the ring mold.
Finally, decorate the surface with the previously diced and seasoned tomato. Garnish with a few fresh basil leaves.
