Venere rice salad

Name: Venere rice salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Black Venus rice parboiled 1 cup; Evelina apple 5.3 oz; Carrots 2.8 oz; Peas 0.7 cup; Cherry tomatoes 1 cup; Soybean sprouts ½ cup; Mint 3 leaves; Extra virgin olive oil 2.4 tbsp; Lemon juice ½; Fine salt to taste; Black pepper to taste

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309

Calories per serving

Energy Kcal 309
Carbohydrates g 49.1
of which sugars g 7.5
Protein g 6.6
Fats g 9.6
of which saturated fat g 1.48
Fiber g 4.4
Sodium mg 317

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Venere rice salad is like a breath of fresh air among the usual summer dishes you find across Italy. And those striking black grains? They catch your eye immediately. It's the venere rice salad that's making waves. The color comes from the special "riso venere," an Italian black rice with loads of flavor and a nutty aroma you just don’t get with basic white rice.

Classic Italian style, right? So, you’ll notice fresh veggies tossed in, but what really stands out are those little apple cubes and crunchy soybean sprouts. I mean, this isn’t your typical black rice salad. The apple adds a sweet bite, and the sprouts keep it crisp and light. The tangy lemon citronette and fresh mint make each forkful taste super fresh—which is awesome—for sunny outdoor lunches or chill get-togethers.

Across Italy, people are mixing things up with this kind of forbidden rice salad. Some add grilled swordfish or maybe toss in ham and melon. Really, it’s like switching pizza toppings but for salads. Thing is, the base stays the same: that tender, antioxidant-rich black rice. You can pretty much make it your own with whatever's on hand or in season. It's a healthy rice salad, and because venere rice is naturally gluten-free, it is a solid choice for nearly everyone at the table. Folks love how its bold color stands out next to other summer foods, and its chewy texture makes every bite satisfying.

Whether you’re going for a veggie-packed version or loading it up with seafood, this black rice salad highlights the fun and flexible side of modern Italian food—super fresh, always changing, and easy to share. Honestly, it’s the kind of dish that gets people talking, especially when they see those glossy, jet-black grains. You might even find that a sprinkle of toasted nuts or seeds adds more depth and crunch—making each bite an exciting adventure. Hosting a fancy dinner or a laid-back picnic? This salad is gonna be a hit for sure.

INGREDIENTS

309

Calories per serving

Black Venus rice 1 cup (200 g) - parboiled

Evelina apple 5.3 oz (150 g)

Carrots 2.8 oz (80 g)

Peas 0.7 cup (100 g)

Cherry tomatoes 1 cup (150 g)

Soybean sprouts ½ cup (40 g)

Mint 3 leaves

For the Citronette: Extra virgin olive oil 2.4 tbsp (35 g); Lemon juice ½; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Venere rice salad

To prepare the Venere rice salad, first boil the rice in salted boiling water 1 and cook for the time indicated on the package. Then move on to preparing the other ingredients: trim, peel the carrot 2, and grate it using a large-hole grater 3;

wash, dry, and cut the apple without peeling it first into slices 4, and then into small cubes 5. Finally, wash, dry, and cut the cherry tomatoes into wedges 6, rinse the bean sprouts, and set aside.

boil the peas for 5 minutes in boiling water 7. Meanwhile, prepare the dressing for the rice salad: squeeze the juice of half a lemon, pour it into a small bowl 8, salt and pepper to taste, and add the olive oil in a thin stream, stirring quickly with a flat whisk or fork 9.

Now drain the peas and run them under cold water to stop the cooking 10; do the same with the now-cooked Venere rice 11. At this point, you can assemble all the ingredients: pour the rice into a large bowl and add the grated carrots 12,

the cherry tomatoes 13, the boiled peas 14, the apple cubes 15,

and the bean sprouts 16, and mix everything well. Just before serving, dress the rice salad with the citronette 17, mix, and garnish with mint leaves 18: your Venere rice salad is ready to be enjoyed!

Storage

You can store the Venere rice salad in the fridge, in an airtight container, for a couple of days. Freezing is not recommended.

Tip

You can enrich the Venere rice salad with your favorite seasonal ingredients, like fava beans and green beans, or with feta cubes and nuts to add a flavorful and crunchy note. If you like the spicy and tangy taste of Tabasco, a few drops in the citronette will be perfect!

For the translation of some texts, artificial intelligence tools may have been used.

Venere rice salad

PRESENTATION

INGREDIENTS

How to prepare Venere rice salad

Storage

Tip

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