INGREDIENTS FOR 2 RICE BOWLS:

  • 1 bunch of rainbow chard 
  • 1 garlic clove
  • 20 g fresh basil 
  • 15 g fresh mint 
  • 100 ml + 20 ml extra-virgin olive oil, divided 
  • 2 eggs 
  • 200 g Venere rice 
  • 20 g Parmigiano Reggiano

PROCEDURE:

  • Start by washing the rainbow chard very thoroughly – it is often gritty and sandy. Then cut apart stalks and leaves, and thinly chop the stalks.  
  • In a pan with 2 tablespoons of olive oil, add 1 crushed garlic clove, then the chard stalks. Salt and cook for 8-10 minutes until softened, adding a splash of water if necessary. 
  • Then, add the roughly chopped leaves and cook for a few more minutes, just until wilted. 
  • Then, the aromatic oil: with a hand-held device or in a food processor, blend the basil and mint leaves with the oil until fully combined. 
  • (You’ll make more than you need, but keep it refrigerated: it’s wonderful on pasta, grilled fish or meat, or to dress a salad) 
  • In the meantime, cook the Venere rice in salted boiling water according to package instructions and drain. 
  • Then, poach your eggs: a good trick is to use a sieve to remove the more liquid parts of the whites; then pour it in barely boiling water and cook for 3 minutes (you can also gently swirl it around to position the yolk in the center of the egg). 
  • Now onto the finished dish: in the bowl, first the Venere rice, then the rainbow chard, the poached egg, then top with a couple tablespoons of the aromatic oil, then finish it off with some Parmigiano Reggiano shaved with a mandoline