Today recipe is a summer inspired first course, plenty of fresh and light flavors.
You may think that the black rice variety is something exotic, not very Italian, but actually….it is! Venus black rice is the result of crossbreeding varieties of Italian rice and the Chinese “emperor’s rice” created on the North of Italy ages ago. It is easy to recognize because of its natural black and rust colored grains and its pleasing aroma similar to the smell of baked bread (try to smell it while it is cooking).
It is loaded with protein and minerals, which are retained in the grains due to the careful methods used in removing the husks. You can find it in well-stocked food stores, Italian markets or online.
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:: INGREDIENTS ::
200 g of venus black rice – but you can use another type of black or wild rice
4 slices of fresh salmon
4 full spoons of plain yogurt (low-fat)
parsley
chilli
extravergin olive oil
3 lemon slices
2 garlic cloves
half a glass of white wine – if you whish
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:: PROCEDURE ::
Bring a pot of water to boil and add some salt, add the black rice and cook it for about 40 minutes (cooking time varies from rice to rice).
>> Trick for cooking rice and not make it stick = if you do not want to keep on turning it for the whole cooking time, just throw it in the water and do not ever turn.
In the meanwhile heat up a pan with low sides filled with salted water for half, bring it to boil, add some salt and immerse 2 or 3 lemon wedges on it (the lemon reduces a bit the greasy flavor of the salmon) and finally the salmon slices. Cook them for about 5 minutes.
Prepare an emulsion of olive oil, lemon and parsley using an immersion blender. Add it to the cooked rice and cook again in a pan for a few minutes.
Once removed the salmon from the water cleanse it from its bones and skin and cut it into cubes.
At this point, put the salmon in a pan with olive oil and garlic and cook it again for 5 minutes – this second cooking phase will give it more flavor. Add salt and pepper at your choice.
>> Just smash a bit the garlic cloves without their skin, do not mince it!
Prepare a plate with a central pastry ring and lay black rice as the first layer pressing with the spoon; add the second layer ofs salmon and finally put a teaspoon of yogurt on top.
Once removed the pastry ring you will have a delicious and chromatically impressive little round tower.
If you don’t have a pastry ring in your kitchen kit, just set the layers in a transparent little cup.
It is perfect as a main dish for a light summer lunch, or also as an entrée for a dinner in the garden with your friends.
What do you think? Have you ever tried black rice?
