The Venere rice with avocado and tomato is a light, healthy and tasty cold first course. Venere black rice is a type of whole grain rice, black in color, fragrant, and is especially suited for cold rice salads, as in this case. For this recipe, I thought of serving it with avocado, an exotic fruit that has been highly appreciated lately. Known for its properties that, when combined with the acidic ones of tomato and lemon, enhance their benefits.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer
Ingredients
- 1/2 cup Venere black rice
- 2.5 oz 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
- Sieve
- Plate
- Round 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 according to the time indicated on the package, stirring occasionally with the spoon.
Meanwhile, as the rice cooks, peel the avocado, remove the pit, cut it into cubes or, if preferred, mash it with a fork in a bowl. Then squeeze the juice of one lemon, filter it with a fine-mesh sieve, and pour it into the bowl with the avocado.
Add the chili powder, salt, and pepper to the bowl with the avocado. Mix well and let it marinate.
Wash the tomato, cut it into cubes, and place it in another bowl, then season it with extra virgin olive oil, salt, and pepper.
Once the rice cooking time has elapsed, drain it well, then take a flat plate, place the round mold in the center, pour the rice inside, and press it well with the spoon to give it a round shape.
On top of the rice layer, create another layer with the chopped or mashed avocado, covering the layer of rice underneath well. Wait a few seconds, then gently remove the round mold.
Finally, decorate the surface with the previously chopped and seasoned tomato. Garnish with some fresh basil leaves.
