Riso Venere con salmone e zucchine

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As you might have noticed by now... zucchini is one of my favorite vegetable, I like to use it in sauce with pasta, as side dish to meat or vegetable or eating it with fish, there are so many ways to cook it. Salmon... well, since I arrived here to Sweden I have got the chance to buy fresh salmon, raw salmon, smoked salmon... salmon in any way.

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I saw Venere rice some months ago in the shop and I could not resist so I bought it... then I could not find the right recipe and waited until I got an inspiration and some ideas.

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Here is my recipe... I hope you like it.

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VENERE RICE WITH SALMON AND ZUCCHINI
(for 2 people)
Ingredients: 160 g Venere rice, 1 big slice fresh salmon, 1 small zucchini, extra-virgin olive oil, salt and pepper.
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Put water in a pot and bring it to boil, add Venere rice and salt and cook it for 45-50 minutes. In the meanwhile clean and wash zucchini and cut then in thin slices. Put some oil in a pan, add zucchini and cook for about 20 minutes. Tak another pan and put some oil, add salmon and cook it for about 20 minutes. Mix now salmon with zucchini, season with salt and pepper. When Venere rice is cooked drain it and mix it to the salmon and zucchini. Serve warm.

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Info&Research: VENERE RICE.

Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional and medicinal value, forbidden rice is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber, the deep color and the deep purple color when cooked, suggests the presence of phytonutrients. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.

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The rice with the black pericarp has been known in China for very long time and it's locally named "The rice of the Emperor". In fact its cultivation was originally saved just for the Emperor and his court.

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SA.PI.SE. (Sardo Piemontese Sementi) built a centre of research few years ago in Sali Vercellese in order to obtain new rice varieties. The cross-breeder, after yaer of research, managed to obtain a rice variety with very similar characteristics to the "Rice of the Emperor". After many cross-breeds he obtained a variety with particular and well steady peculiarities and he called it "VENERE RICE"
Only a few producers in Italy harvest this new black rice, as this variety is very difficult and costly to grow. The outside skin is ebony, while the core of the grain is white. Once cooked, this black rice smells like freshly baked bread and it maintains its coal-black coloring.