Riso Venere con Miele, Frutta Secca e Semi di Melograno, we came up with our own version of a sweet black rice dish. The sweetness of the honey blends well with the dried fruit and slightly acidic notes of the pomegranate seeds, giving a nice balance of flavours without overpowering each other.
Serves: 2 | Preparation time: 15 mins | Cooking time: 25 mins
- Riso Gallo Black Rice, 170 g
- Almonds, a handful
- Hazelnuts, a handful
- Honey, any kind you prefer: 2 tbsp
- Orange zest of about half an orange
- Pomegranate Seeds, 50 g
- Cinnamon powder: to taste
Bring some no-salted water to boil in a pot, and pour in the black rice.
Grate the peel of half an orange.
Toast both almonds and hazelnuts in the oven or in a nonstick pan until gilded. We chopped almonds and hazelnuts with a knife and leaving some whole, but to make things easier you can use ready-made grains, always toasted a little beforehand.
Drain the black rice and let it cool down, place it in a bowl, pour in honey and mix, proceed with nuts, pomegranate seeds, grated orange zest and a teaspoon of cinnamon. Stir well and serve.