Riso Venere con Verdure

Riso Venere con Verdure is a colorful and nutritious Italian side dish that combines the nutty flavor of black Venus rice with vibrant seasonal vegetables. This dish not only delights the palate but also offers a hearty dose of vitamins and minerals.

Ingredients

• Riso Venere (black rice) - 150g
• Zucchini - 100g
• Red bell pepper - 100g
• Carrot - 100g
• Cherry tomatoes - 100g
• Olive oil - 2 tablespoons
• Garlic - 1 clove
• Fresh basil - a handful
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the Riso Venere under cold water and soak it for 30 minutes.
2. In a pot, bring 500ml of water to a boil and add a pinch of salt. Add the soaked rice and cook for 30 minutes until tender. Drain and set aside.
3. While the rice is cooking, prepare the vegetables. Dice the zucchini, red bell pepper, and carrot into small cubes.
4. Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add the diced vegetables to the skillet and sauté for about 5-7 minutes until they are tender but still crisp.
6. Add the cherry tomatoes, halved, to the skillet and cook for an additional 2-3 minutes.
7. Stir in the cooked Riso Venere and mix well to combine with the vegetables. Season with salt and pepper to taste.
8. Remove from heat, add fresh basil, and toss gently before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from black rice, which may help reduce inflammation.
• High fiber content supports digestive health and aids in weight management.

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