Do you know what you get if you cross an Italian and a Chinese rice cultivars? Black Venere rice!
Although in the past we have tried out a wintery version of Venere rice with cauliflower and bacon, Venere rice is most often paired with fish or sautéed vegetables.
If you’re in the mood for something sweet, check out our Light Sweet Black Rice – A Sicilian-Inspired Dessert!
Serves: 2 | Preparation time: 5 mins | Cooking time: 45 mins
- Black rice: 160 g
- Butter, unsalted: 30 g
- Cherry tomatoes: 4
- Aubergines: 1
- Carrots: 1
- Potatoes, small-sized: 1
- Basil, fresh: 5 leaves
- Extra virgin olive oil (EVOO): 2 tbsp
- Oregano, dried: 1 tsp
- Salt and pepper: to taste
Boil the rice in plenty of salted water; it will take about 40 minutes for the rice to be cooked through.
Rinse the aubergine with cold running water and pat it dry with a clean kitchen towel. Peel the carrots and the potatoes. Cut the tomatoes, the aubergines, the carrots and the potatoes into small pieces.
Heat up the olive oil with the butter in a pan, then add the carrots and the tomatoes and cook for a few minutes. Add the aubergine, the potatoes and some of the basil leaves. Season to taste and cook over medium heat for a few minutes. Add a bit of water if necessary.
Add the rice to the vegetables, along with the oregano. Sauté everything together for 5 minutes, then serve warm, topped by fresh basil leaves.