The Venere rice salad with vegetables and peas is a fresh and light first course ideal for summer. The Venere rice or black rice, with its unique taste and aroma, is enriched with raw vegetables, such as carrots, peppers, zucchini and cherry tomatoes, diced, and peas; in this case, I used frozen ones, but fresh ones are even better. Everything is simply seasoned with excellent extra virgin olive oil, salt, pepper, and fresh basil.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: Summer
Ingredients
- 2.8 oz black Venere rice
- 1.8 oz frozen peas
- 1.8 oz carrot
- 1.8 oz yellow bell pepper
- 1.8 oz zucchini
- 4 cherry tomatoes
- 1 shallot
- to taste basil
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Knife
- Cutting board
- Bowl
- Spoon
- Pot
- Small pot
- Colander
Preparation
To prepare the Venere rice with vegetables and peas…
In a pot, heat the water to cook the rice. When it boils, pour in the Venere rice and cook it for the minutes indicated on the package.
In a small pot, heat the water to cook the frozen peas. When it boils, pour them in and cook for the minutes indicated on the package.
Meanwhile, as the rice and peas cook, prepare the vegetables. Wash the zucchini, bell pepper, and cherry tomatoes. Cut the ends off the zucchini and carrot, peel the carrot, remove the stalk, the white inner veins, and seeds from the bell pepper, and dice the vegetables, including the cherry tomatoes. Finally, peel the shallot and slice it thinly.
When the rice is cooked, drain it and rinse it under cold water to stop the cooking process, then pour it into the bowl with the chopped vegetables. Also, add the boiled and drained peas.
Season the Venere rice with vegetables and peas with extra virgin olive oil, salt, pepper, and some basil leaves torn by hand. Mix and serve immediately or slightly chilled from the refrigerator.
