Project Description

RICE QUINOA

SOUL BIO

The union of well-being and taste! Organic, Gluten and Lactose-free Drink. Without added sugars. Enjoy all the taste of rice and quinoa!

HOW TO USE:

A 100% tasty and versatile drink. Make it part of a delicious and nutritious diet: hot with your breakfast cereals, cold as a refreshing drink or as a yummy ingredient for your creative recipes!

LIVE BETTER WITH TASTE:

Everyone can enjoy our vegetal drinks, even if you are lactose intolerant or allergic to milk proteins!

THE NUTRITIONIST RECOMMENDS.

If you suffer from belly swelling, nausea or other symptoms that may be related to lactose intolerance, nutritionists recommend reducing or eliminating, even if temporarily, the intake of dairy products in your diet to check if the symptoms are regressing.

TECHNICAL DETAILS

INGREDIENTS

water, organic rice 12%, organic quinoa 3%, organic sunflower oil, stabilizer: gellan gum; salt.

ALLERGENICS

Gluten Free

BEST BEFORE DATE

14 months

NUTRITIONAL TABLE

DISCOVER ALSO

Rice Soul Bio

Rice Hazelnut Soul Bio

Rice Coconut Soul Bio

Rice Cocoa Soul Bio

Rice Calcium Soul

Rice Almond Soul Bio

Oat Soul Bio

Oat Gluten Free Soul Bio

Oat Calcium Soul

Almond Soul Bio

Almond No Sugars Soul Bio

SOUL OAT DRINK

HAVE FUN COOKING

A demonstration of what you can create with our rice

#CREATIVECOOKING #VENERERICE

Riso Scotti’s Venere&Jasmine

with grilled chicken, dried apricots and cashews.

A perfect a blend specifically selected to give you taste, texture, aroma, and color. With the unique Venere rice also known as the first Italian aromatic black rice. The modern meal solution,for a microwave friendly ready to eat in just 2 minutes.

RECIPE

#VENERERICE

Curry Prawns

with Venere® Rice

Riso Scotti Venere® by Francesco Sodano

RECIPE

#CREATIVECOOKING

BURRITOS WITH CHILI

AND VENERE RICE&BASMATI

Looking for a recipe that’s bold, flavorful, and packed with nutrients?

RECIPE

#CREATIVECOOKING

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

NEWSLETTER

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