Riso Gallo Black Wholegrain Rustico 500g

Preparation in 12 Min
Rice + cold water
When the water has come to a boil, cook the rice for 12 minutes.

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.

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.

Bag

Packing - Recyclable

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 Y019 6ED,
United Kingdom.

Additional Information:
Packaged in a protective atmosphere.

Gallo

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

Gallo UK Ltd,
3-4 Park Court Riccall Road,
Escrick,
York,
Y019 6ED,
United Kingdom.
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