Riso Gallo Black Wholegrain Rustico

BLACK RICE is a wholegrain rice with an unmistakable natural black colour that, while cooking, releases the characteristic scent of sandal wood and freshly baked bread. Originating from China, it is also currently cultivated in Italy, in the Po Valley.

The black rice has a high content of minerals, Magnesium, Phosphorus and Selenium, which are beneficial to our health., It can be served plain, boiled, and as a side dish for meat or vegetable dishes. It is particularly suited for creating new and original rice salads using varied ingredients., 100% vegan and vegetarian

From a certified rice supply chain*
*Learn more about our certified supply chain www.risogallo.com

Cooking suggestions
Best when boiled in salted water and seasoned with olive oil. The best combination is certainly with fish, both stewed and boiled.

Boil - From Ambient. Best when boiled in salted water and seasoned with olive oil. The best combination is certainly with fish, both stewed and boiled.

Bag

Whole Packaging - Recycle

Full Product Name:
Black Parboiled Medium Wholegrain Rice

Storage:
Store in a cool, dry place.

Importer:
Gallo UK Ltd,
3-4 Park Court Riccall Road,
Escrick,
York YO19 6ED,
United Kingdom.

May Contain Cereals Containing Gluten
Produced in a factory where Cereals containing Gluten and their derivatives are used. May contain such substances.

Suitable for Vegans

Riso Gallo

Wholegrain black rice with a naturally nutty flavour and firm texture, ideal for salads, grain bowls and side dishes. A versatile alternative to white rice, perfect for more varied and modern meals. Cooking time: 18 minutes

Riso Gallo S.p.A.,
V.le R. Preve 4,
27038 Robbio (PV),
Italy.

Gallo UK Ltd,
3-4 Park Court Riccall Road,
Escrick,
York,
YO19 6ED,
United Kingdom.
customerservice@risogallo.com

Riso Gallo Venere with Shrimps and Baby Squid
Ingredients for 4 people: 250 g Riso Gallo Venere, 100 g shrimps, 100 g baby squid, 100 g agretti (salsola soda), 50 g celeriac, 5 g nori seaweed, 5 g grated fresh ginger root, rice vinegar to taste, extra virgin olive oil to taste.
Preparation method: Cook the Riso Gallo Venere in boiling water for 18 minutes. Drain the rice and while it is still hot, add the baby squid in order to allow them to cook in the heat of the rice. Clean the shrimps and marinate them with the 4 spoons of rice vinegar and the ginger for 5 minutes. Drain them and keep the marinade on one side. Cut the agretti into 1 cm pieces. Parboil it in salted water for 1 minute. Cut the celeriac into cubes. Emulsify the shrimp marinade with the olive oil and add the crumbled nori seaweed. Mix the rice with the shrimps, the celeriac and the agretti and finally add the shrimp marinade, oil and seaweed dressing.