When I felt in love with Venus Rice

Venus rice, really fresh, maybe the most fragrant rice.

The first time…

Can’t forget the first time that I fell in love with venus rice. My friend Simona introduced me to this fascinating and flavored ingredient. I’m writing here a very fast recipe full of Italian fresh veggies flavors!

Sciué Sciué

It’s one of those recipes that here in Italy we call “sciuè sciuè”, Italian for “very quick”. Once arrived at home after my beloved job throughout Tuscany, I watched my kitchen and my fridge (like the Donald Duck one!) and I realized I had just fresh and seasonal veggies and some venus rice.

I like to experiment with new dishes and make fusion cuisine.

Well, what’s better than sundried tomatoes from Puglia to give the real Italian taste of Summer to a far East dish?

So guys here’s the recipe, success is guaranteed and flavor as well.

Taste it and you’ll understand why I fell in love with venus rice!

Venus Rice and Stir fry Veggies

Recipe by Erika Elia (CuocheinVacanza.com)

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 6

Ingredients

500 gr (2 cups) venus rice
3 zucchini
1 leak
8 fresh cherry tomatoes
celery
1 carrot
4 tbsp sundried cherry tomatoes in oil
3 tbsp soya sauce
to taste curry powder
to taste hot paprika
4 tbsp extra virgin oil

Instructions

Chop the veggies in small cubes and the leak in thin slices
Toast the rice in a large pan and set apart
pour extra virgin oil in a pan with the leak and let it softening
add the carrot
pour in a glass of salted water and let the carrot absorb the water
add the other veggies and let them cook for about 10 minutes
They have to be cooked, but still remaining crispy.
Add the soy sauce
Sprinkle with paprika and curry
Mix all the veggies in the pan.
At the end of cooking add the sundried tomatoes in oil (enough drained)
Cook the rice in salted water.
Once cooked drain it and season with the stir fry veggies, directly in the veggies pan.
Buon Appetito!