Red rice -also known as wild rice since it is not cultivated but grows spontaneously in marshlands- is a wholemeal rice produced in limited quantity. Its grains are rich in fibres, extremely nourishing, medium-long and of an unmistakable red colour. The centre is white. It needs long cooking times but remains crispy with a special taste and texture that render it tasty even when simply boiled and seasoned with olive oil.
It blends well with savoury food and fish. And it is perfect also for salads.
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Our recipes: Red rice with artichoke hearts
Ingredients: 320g Red rice, 30g butter, vegetable stock, 6 artichoke hearts, 150g stracchino cheese, 1 shallot, grated peel of half a lemon, 2 teaspoons of parmesan cheese, 2-3 thyme sprigs, pepper.
Prepare approx. two litres of tasty vegetable stock. Chop the shallot and brown it in butter in a saucepan, then add the red rice and toast. Cook the wild rice for at least 35-40 minutes, adding the vegetable stock little by little. In the meantime, clean the artichokes removing the tough external leaves. Keep the hearts and finely cut them. Add the artichokes to the rice, and add the necessary stock little by little. Continue cooking the rice for 10/15 minutes (it will take a total of 50 minutes). Grate the lemon peel and finely chop the fresh thyme leaves. Some minutes before turning the burner off add the thyme and lemon peel to the rise, then add the stracchino cheese and thicken. Finally, with the burner off, add grated parmesan cheese, salt and pepper and serve immediately.