Project Description
WHOLEGRAIN
RED RICE 10′
Brown rice with a red colour, long and tapered grains, with a delicate flavour.
IT’S SPECIAL BECAUSE:
It is your time-saving rice: heat, season and eat!
COOKING TIME:
10 minutes.
HOW TO USE:
Gran Rosso Integrale 10′ is cooked in less time than wholegrain rice thanks to a production process developed in our laboratories.
Our method of preparation:
1- Pour water and rice together in a pot.
2- Bring to a boil and cook for 10′.
It is the ideal solution for original rice salads and enriches meat and fish dishes.
LIVE BETTER WITH TASTE:
The best choice if you have little time in the kitchen but you don’t want to renounce to a healthy and tasty dish.
THE NUTRITIONIST RECOMMENDS.
taking at least 25g of fiber per day to facilitate the elimination of body waste.
#INAIDOFSUSTAINABILITY
– Produced with a lowered environmental impact: we recycle production waste and convert it into the energy we use in our plant, reducing CO2 emissions
TECHNICAL DETAILS
INGREDIENTS
Wholegrain Long Grain Parboiled Red Rice
ALLERGENICS
None
BEST BEFORE DATE
20 months after production date
NUTRITIONAL TABLE
DISCOVER ALSO
HAVE FUN COOKING
A demonstration of what you can create with our rice
#ITALIANRISOTTO
Milanese
Risotto
The "Milanese risotto" is a great classic of Italian cuisine, known all over the world! Discover the recipe made by Sara Porro!
#VENERERICE
Grilled Tuna
Poke Bowl
with 2-minute Venere rice for poke with red rice and poke sauce
#CREATIVECOOKING
Meigoo Polow
Iran
Traditionally, rice was present in Norther Iran cooking and in the houses of wealthy, while in the rest of the Country bread was the main element. Nowadays, the most appreciated varieties of rice thanks to their flavour are the ones cultivated in Northern Iran. The proposed recipe is Meigoo Polow, a dish cooked in Southern Iran.
#VENERERICE
Venere® rice
Lentil stew, duck and pomegranate sauce.
Asurprising recipe for special moments.
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