Rice: cream, red, black

⚫To create dishes with color and different aromas: It is brown rice that takes more or less an hour to cook; I usually prepare Venere black rice is usually prepared alone because its broth darkens all the colors.

 

 

⚫ In spring and summer, I use a mixture of the three colors; three varieties of rice such as basmati, red and wild (bought in the ecological store), by being very aromatic, to accompany by sautéed vegetables on the grill like wild asparagus or a Ratatouille of La Mancha.

⚫ While I use the round grain rice to prepare vegetable paellas or bean stews with rice like this white bean stew with a marked Portuguese style.

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