Brown red rice
Recognized thanks to its red color and the elongated shape of its grain, red rice is a completely natural aromatic brown rice.
It is a variety of rice with a natural red pericarp thanks to the presence of anthocyanins, powerful and natural antioxidants contained in the outer part of the deburred grain. For these nutritional characteristics it is ideal for a healthy and balanced eating style, moreover, as known, rice is a gluten-free product.
Rice was obtained in Italy from the natural cross between rice and noro and an elongated grain variety. It is grown exclusively in the province of Vercelli, Pavia and Lomellina. Rice with a delicate aroma, ideal to be enjoyed with a drizzle of extra virgin olive oil, but also with raw and cooked vegetables, special dishes, appetizers and soups.
Red rice is a very digestible rice, naturally gluten-free, rich in fiber, proteins, vitamins and mineral salts, in particular: Selenium, Iron, Zinc, Manganese and Calcium. The outer part of the brammed grain of rice is very rich in red anthocyanins, natural pigments with antioxidant action (such as those contained in red grapes) that give the color to this rice.
Red rice with prawns
INGREDIENTS for 4 people:
- 250 g of red rice;
- 300 g of shrimp tails;
- 4 tablespoons of extra virgin olive oil;
- 2 tablespoons soy sauce
Cook the rice in lightly salted boiling water; meanwhile, scald the shrimp tails in boiling water (or steam) them, let them cool, shell them and keep them aside. Drain the rice quite al dente and season with oil, soy sauce and pepper. Allow everything to cool.
Add the shrimp to the cooled rice and serve immediately.