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Venus Black Rice With Salmon and Zucchini

Venus Black Rice With Salmon and Zucchini

Name: Venus Black Rice With Salmon and Zucchini
Yield: 2
Cuisine: Italian
Ingredients: Venus Black Rice: 160; Zucchini: 1; Salmon: 100; Parsley; Extra Virgin Olive Oil: 2 tablespoon; Salt; Shallot: 1; White Wine: 1/2 glass

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Ingredients

Adjust Servings:

	160 Venus Black Rice
	1 Zucchini
	100 Salmon
	Parsley
	2 tablespoon Extra Virgin Olive Oil
	Salt
	1 Shallot
	1/2 glass White Wine

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Features:

Cuisine:

Italian

28
Serves 2
Easy

Ingredients

160 Venus Black Rice
1 Zucchini
100 Salmon
Parsley
2 tablespoon Extra Virgin Olive Oil
Salt
1 Shallot
1/2 glass White Wine

Directions

Venus Black Rice has extraordinary nutritional properties: rich in fiber and phosphorus, it also contains minerals such as calcium, iron, zinc and selenium. It is a nicely aromatic wholemeal rice which, while it cooks, gives off a particular aroma between sandalwood and freshly baked bread. It owes its naturally black color to the particular pigmentation of the pericarp (the skin that covers the grain), while the inside of the grain is white as in all other rices. The grain is very small, no more than four millimeters long and after cooking it maintains its consistency resulting in well-shelled. Today I prepared it by simply boiling it in plenty of boiling water and seasoning it with sautéed zucchini and salmon sauce.

Steps

1 Done 20	Boil the Venus Black Rice in plenty of boiling salted water (about 20 minutes).
2 Done 5	Meanwhile, cut the shallots into thin strips and cut the zucchini into cubes and brown them in a pan with the extra virgin olive oil for 5 minutes.
3 Done	After this time, add the salmon (previously cut into thin strips) and let it flavor.
4 Done	Add the white wine and cook another 5 minutes.
5 Done	Remove from the heat, add salt and pepper and add the chopped parsley.
6 Done	Drain the rice and add it to the sauce in the pan, mix to mix well and serve.