Project Description

PARBOILED WHOLEGRAIN

BLACK RICE 10′ 5X1KG

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

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.

#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

ARBORIO RICE

Carnaroli Rice

18-Month Aged Carnaroli

18-MONTH AGED CARNAROLI

Vialone Nano Rice

Risotto Rice

PARBOILED RICE

LONG GRAIN RICE

ROUND GRAIN RICE

Basmati Rice

Wholegrain Basmati 10′

Wholegrain Black Rice 10

HAVE FUN COOKING

A demonstration of what you can create with our rice

#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.

RECIPE

#COOKINGJOINSPEOPLE

Xinjiang Uyghur

Polo China

It is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.

RECIPE

#COOKINGJOINSPEOPLE

Oshi Palov

Tajikistan

Known as the “king of meals”, Palov employs vegetables, rice, meat and spices, and there are up to 200 varieties. The importance of this dish for the Tajik communities is summarized in the popular saying: “If you eat Oshi Palov at someone’s house, you have to respect him/her for 40 years.” Groups of men or women prepare it either in their home or in the tea houses, while they socialize, play music or sing. The knowledge bound to the practice is handed down from generation to generation in families and cooking schools.

RECIPE

#COOKINGJOINSPEOPLE

risotto with pork

ITALY

In the area of Pavia, the “culture of pig” is deep-seated: quand’s gà fam, ghe’l pän e salàm (“when you are hungry, you can have bread and salami”) is still a common saying. In the past, breed a pig meant having a life insurance and when it was killed, once a year, in order to check whether the meat prepared to make salami was good, a little part of it was used to prepare a risotto.

RECIPE

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