Ingredients (Serves 4):
- 1 x 230 g pouches of Rapid Venere by Riso Scotti
- 120 g fresh or frozen peas
- 100 g red lentils, washed and drained
- 30 g walnuts
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 tablespoon apple cider vinegar
- pinch of cayenne pepper
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oilProcedure:Start by preparing the Rapid Venere by Riso Scotti: either microwave the pouch for two minutes, adding two tablespoons of water inside, or put the content of the pouch inside a pan with 3 tablespoons of water, and cook for 3 minutes (this method is the one shown in the reel).
To create a rice dome, slightly oil the inside of a small bowl, fill it with the warm Venere rice, then gently press down. Level off the top of the rice, top with a big serving plate, then turn everything over with one confident swoop.
Meanwhile, if using frozen peas, cook them following the directions on the package, then drain.In a small, hot pan, toast the walnuts in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and smell toasted—about 5 minutes. Transfer the walnuts to a plate to cool, then roughly chop.
Cook the lentils in boiling water for 5 minutes only – the idea is that they’ll retain a bit of crunch – and drain. Roughly chop the aromatic herbs. In a medium bowl, toss together peas, lentils, walnuts and aromatic herbs. In a small bowl, whisk together the apple cider and balsamic vinegars, cayenne pepper and olive oil. Toss with the vegetables, then place the salad all around your rice dome.
