Product attributes
Vegetarian
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Product Information
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
Features
Suitable for Vegetarians
Further description
From a certified rice supply chain*
*Learn more about our certified supply chain www.risogallo.com
*Learn more about our certified supply chain www.risogallo.com
Nutritional data
| Typical Values | 100g |
|---|---|
| Energy | 1501 kJ |
| 355 kcal | |
| Fat | 2,9 g |
| of which saturates | 0,6 g |
| Carbohydrate | 73 g |
| of which sugars | 0,9 g |
| Fibre | 3,8 g |
| Protein | 7,2 g |
| Salt | 0 g |
Preparation and Usage
Cooking suggestions
Best when boiled in salted water and seasoned with olive oil. The best combination is certainly with fish, both stewed and boiled.
Best when boiled in salted water and seasoned with olive oil. The best combination is certainly with fish, both stewed and boiled.
Cooking guidelines
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.
Package type
Bag
Recycling information
Whole Packaging - Recycle
Other Information
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.
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.
Allergen Information
May Contain Cereals Containing Gluten
Produced in a factory where Cereals containing Gluten and their derivatives are used. May contain such substances.
Produced in a factory where Cereals containing Gluten and their derivatives are used. May contain such substances.
Dietary Information
Suitable for Vegans
Brand
Riso Gallo
Brand details
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
Manufacturer
Riso Gallo S.p.A.,
V.le R. Preve 4,
27038 Robbio (PV),
Italy.
V.le R. Preve 4,
27038 Robbio (PV),
Italy.
Return to Address
Gallo UK Ltd,
3-4 Park Court Riccall Road,
Escrick,
York,
YO19 6ED,
United Kingdom.
customerservice@risogallo.com
3-4 Park Court Riccall Road,
Escrick,
York,
YO19 6ED,
United Kingdom.
customerservice@risogallo.com
Recipes
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.
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.
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