The Alce Nero organic Nero rice we use for our recipes is a variety of brown rice. The grain is naturally black because the pericarp, the outermost layer, is the color of ebony.
Grown in Vercelli, Piedmont, it has exotic origins, having originated in China where it was known as “forbidden rice,” as only the emperor and his court had the privilege of tasting this delicacy.
The plant has a long stem and a deep root system that, drawing nourishment from the richest soil layers, ensures better plant health and higher nutritional quality. For this reason, it is even more important to grow it in organic soil.
Its beautiful black color is a sign of the presence of a large quantity of anthocyanins, molecules that are very important for our health, especially for their antioxidant power.
Low in calories (100 g of black rice equals approximately 377 kcal) and very high in fiber (completely absent in white rice) make it a special addition to our diet. Naturally, like all rice, it is gluten-free, making it perfect for those with gluten intolerances.
Its properties don't end there, however. Black rice is also said to be a powerful aphrodisiac, and the Italian variety is also known as Venere rice, in honor of the goddess of love. We can't guarantee results, but we're confident you'll fall in love with our recipe...
organic Venere rice recipe
with diced calamari and courgettes on a cream of peas and mint
Recipe for 4 people
220g organic Nerone or Venere rice
300 g organic courgettes
400g squid
1 shallot
A little white wine
Organic extra virgin olive oil
Salt
Organic lemon zest
200 g organic peas
Mint to taste
Procedure
– boil the black rice in plenty of salted water
– in the meantime, clean and dice the calamari and sauté them in a very hot pan with a drizzle of oil and deglaze with the wine over a high flame
-Cut the courgettes in half and make rather thin slices, sauté in a pan with the shallot and a drizzle of oil, leaving them crunchy
– when the rice is ready, drain it and sauté it in the pan with the courgettes and calamari. Finally, add the grated lemon zest with the heat already off.
To make the pea cream, simply boil the peas, cool them under cold water, and blend them with fresh mint, a pinch of salt, and a drizzle of olive oil. Puree the resulting cream and serve as desired!
