Project Description

WHOLEGRAIN

BLACK RICE 10′

Innovative black brown rice, characterized by a long and tapered grain with a pleasantly aromatic taste.

IT’S SPECIAL BECAUSE:

It is your time-saving rice: heat, season and eat!

COOKING TIME:

10 minutes.

HOW TO USE:

Gran Nero Integrale 10′ is cooked in less time than wholegrain rice thanks to a production process developed in our laboratories.

Our method of preparation:

1- Pour water and rice together in a pot.

2- Bring to a boil and cook for 10′.

It is the ideal solution for original rice salads and enriches meat and fish dishes.

LIVE BETTER WITH TASTE:

The best choice if you have little time in the kitchen but you don’t want to renounce to a healthy and tasty dish.

THE NUTRITIONIST RECOMMENDS.

Nutritionists recommend taking at least 25g of fiber per day to facilitate the elimination of body waste.

BUY ONLINE

#INAIDOFSUSTAINABILITY

Produced with a lowered environmental impact: we recycle production waste and convert it into the energy we use in our plant, reducing CO2 emissions

TECHNICAL DETAILS

INGREDIENTS

Wholegrain Long Grain Parboiled Black Rice

ALLERGENICS

None

BEST BEFORE DATE

20 months after production date

NUTRITIONAL TABLE

DISCOVER ALSO

VENERE RICE

RISOTTO ECCELLENTE

ARBORIO RICE

Carnaroli Rice

18-Month Aged Carnaroli

Vialone Nano Rice

Risotto Rice

PARBOILED RICE

LONG GRAIN RICE

ROUND GRAIN RICE

Basmati Rice

Wholegrain Red Rice 10′

HAVE FUN COOKING

A demonstration of what you can create with our rice

#CREATIVECOOKING

Rainbow chard

and Venere rice

In this quick and easy lunch bowl, we pair Venere rice with rainbow chard and a poached egg, with aromatic herbs.

RECIPE

VENERE RECIPES by Francesco Sodano

Venere® Poke Bowl

with Tuna and Veggies

Riso Scotti Venere by Francesco Sodano

RECIPE

#CREATIVECOOKING

CARNAROLI RISOTTO

WITH MUSHROOMS

Let us be conquered by the enveloping aroma of this recipe.

RECIPE

#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.

RECIPE

NEWSLETTER

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