Project Description
RICE CAKES
WHOLEGRAIN
Gluten-free, organic, low-salt wholegrain rice cakes, source of fiber.
IT’S SPECIAL BECAUSE:
The rice cakes go perfectly with many ingredients, sweet or savory.
HOW TO USE:
Do not renounce to taste, try them instead of bread for a balanced nutrition: at breakfast with jam or honey, at lunch instead of bread, or use it as a base for delicious canapés.
LIVE BETTER WITH TASTE:
Our wholegrain rice cakes contain a mixture of soluble and insoluble fibres that help you regain your daily balance by facilitating the elimination of waste.
THE NUTRITIONIST RECOMMENDS.
Nutritionists advise us to take at least 25g per day of fiber to facilitate the elimination of waste.
TECHNICAL DETAILS
INGREDIENTS
Ingredients: Rice*, brown rice* 24%, corn*, buckwheat*, lupine bran* 2%, inulin* 0.5%, salt.
* from organic farming
ALLERGENICS
May contain traces of soy and sesame.
BEST BEFORE DATE
18 months after production date
NUTRITIONAL TABLE
HAVE FUN COOKING
A demonstration of what you can create with our rice
#VENERERICE
Salmon & Avocado
Poke Bowl
with 2-minute Venere rice for poke with red rice and poke sauce
#COOKINGJOINSPEOPLE
Köftes tomato and pepper
TURKEY
Köfte is a ball made with minced meat. There are several variations without the employment of meat, such as the ones with lentils or potatoes.
#CREATIVECOOKING
CARNAROLI RISOTTO WITH WILD
HERBS AND STRACCHINO CHEESE
The perfect recipe for Easter holidays!
#COOKINGJOINSPEOPLE
Meigoo Polow
Iran
Traditionally, rice was present in Norther Iran cooking and in the houses of wealthy, while in the rest of the Country bread was the main element. Nowadays, the most appreciated varieties of rice thanks to their flavour are the ones cultivated in Northern Iran. The proposed recipe is Meigoo Polow, a dish cooked in Southern Iran.
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