Venere Black Rice Recipe
with Roasted Vegetables & Calabrese Sauce
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Ingredients
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Black Rice
Roasted Vegetables
Calabrese Sauce
To Finish & Garnish
Method
Black Rice
- 1
Rinse
Rinse the Venere rice under cold running water until the water runs mostly clear. Drain well.
- 2
Toast
In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add the drained rice and toast, stirring, for 1–2 minutes until fragrant and slightly glossy.
- 3
Simmer
Add 3 cups vegetable or chicken stock and 1/4 cup water to the saucepan. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer 35–40 minutes until rice is tender but has a slight bite. If liquid is fully absorbed before rice is tender, add up to 1/4 cup more hot water and continue cooking. Once cooked, remove from heat and let stand covered 5–10 minutes, then fluff with a fork.
Roasted Vegetables
- 4
Preheat oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- 5
Toss vegetables
In a large bowl combine zucchini, red and yellow bell peppers, red onion, and cherry tomatoes. Add 2 tablespoons extra-virgin olive oil, minced garlic, 1 teaspoon dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly.
- 6
Roast
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 18–25 minutes, stirring once halfway through, until vegetables are tender and edges are lightly caramelized. If cherry tomatoes begin to burst, that is fine and desirable.
- 7
Finish
Remove from oven and let cool slightly. Taste and adjust seasoning if needed.
Calabrese Sauce
- 8
Warm oil & aromatics
In a small saucepan over low heat warm 1 tablespoon olive oil. Add the finely minced garlic and sauté very briefly (about 20–30 seconds) until fragrant but not browned.
- 9
Build sauce
Add 2 teaspoons Calabrese chili paste (or ’nduja) and stir to combine for 30 seconds. Pour in 1 cup tomato passata, 1/2 teaspoon red wine vinegar, and 1/2 teaspoon sugar or honey. Stir, increase heat slightly to bring to a gentle simmer, then reduce heat to low.
- 10
Simmer
Simmer gently for 6–8 minutes to marry flavors and thicken slightly. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in chopped fresh basil or parsley off heat.
- 11
Adjust heat (optional)
Taste and adjust spiciness — add a touch more Calabrese paste if you prefer more heat, or thin with a teaspoon of water if sauce is too thick.
To Finish & Assemble
- 12
Combine rice & vegetables
Transfer the fluffed black rice to a large shallow serving bowl. Add the roasted vegetables and toss gently to combine, leaving some vegetables as a topping if desired.
- 13
Dress
Zest the lemon directly over the rice, then squeeze the lemon juice and drizzle 1 tablespoon extra-virgin olive oil over the dish. Gently fold to incorporate. Taste and season with additional salt and pepper if needed.
- 14
- 15
Serve
Serve warm or at room temperature. Leftovers keep in the refrigerator up to 3 days; reheat gently to serve.