Project Description
VENERE & BASMATI RICE
READY TO EAT SPECIAL BLEND 230g
The modern meal solution, for a microwave friendly ready to eat
IT’S SPECIAL BECAUSE
Venere and Basmati: Discover the authentic balanced blend of black Venere rice and white Basmati to create a gourmet blend with endless possibilities. Who is Venere? The italian wholegrain rice with unmistakable natural purply black colour and characteristic scent of freshly baked bread and nutty aromas.
COOKING TIME:
Ready in just 2 min
HOW TO USE:
1. Rub the pouch
2. Cut the package before
3. Microwave for 2 minutes at 800 watts, adding 2 tablespoons of water inside the pouch.
4. Alternatively, boil 500 ml of water and cook for 1 minute.
LIVE BETTER WITH TASTE:
The health benefits of rice derive from its easily assimilable carbohydrates, its noble proteins and the absence of allergens that can cause annoying reactions.
THE NUTRITIONIST RECOMMENDS.
Taking small amounts of carbohydrates consistently throughout the day is important if you want to fuel your body correctly
TECHNICAL DETAILS
INGREDIENTS
PRE-COOKED BASMATI RICE AND WHOLEGRAIN VENERE BLACK RICE.
Ingredients:
water, long grain parboiled Basmati rice 32%, medium grain wholegrain parboiled black Venere rice 8%, sunflower oil, salt.
GLUTEN FREE
ALLERGENICS
None
BEST BEFORE DATE
26 months after production date
NUTRITIONAL TABLE
HAVE FUN COOKING
A demonstration of what you can create with our rice
#CREATIVECOOKING
ARBORIO RICE WITH MASCARPONE CHEESE,
THYME AND LIME ZEST
A bowl of comfort, creaminess and zest. Arborio rice is the key to the perfect texture! This variety absorbs all the flavors while releasing just the right amount of starch for that dreamy, creamy consistency.
#CREATIVECOOKING
BLACK TRUFFLE AND CARNAROLI
RISOTTO
A Dish Made for Special Moments! Here’s how to take your risotto to the next level with the irresistible magic of black truffle!
#VENERERICE
Grilled Tuna
Poke Bowl
with 2-minute Venere rice for poke with red rice and poke sauce
#CREATIVECOOKING
Shirin paloo
kyrgyzstan
Paloo is the Kirgiz version of a dish that in the Central Asia is commonly called Plov. It’s made of pieces of meat (usually mutton or beef, sometimes chicken) fried in a big qazan (a cast iron cauldron) and mixed with fried chopped carrots, jiuicai (Chinese chive) and cooked rice. The dish is garnished with fried garlic cloves and red peppers. Shirin Paloo is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.
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