Black rice salad with peach, burrata and mojo verde

Black rice salad with peach, burrata and mojo verde

Total: 1 hr | Active: 1 hr
vegetarian, gluten-free
Nutritional value / person: 721 kcal
, Fat: 47 g
, Carbohydrate: 62 g
, Protein: 11 g

In order to grow riso venere (black rice) in an Italian climate, a black rice variety from China was crossed with an Italian rice variety. Wholegrain black rice has a wonderfully nutty flavour and goes beautifully with the sauce from the peach and the creamy burrata in this salad.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Black rice

250 g Venere rice
salted water, boiling

Mojo verde

1 bunch coriander, roughly chopped
1 bunch flat-leaf parsley, roughly chopped
1 garlic clove, finely chopped
1 dl olive oil
1 organic lemon, use a little grated zest and 1 tbsp of juice
½ red chilli pepper, deseeded, finely chopped
salt and pepper to taste


4 peaches, cut into quarters
3 tbsp olive oil
4 burrata piccola (approx. 200 g)
2 tbsp pine nuts
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How it's done

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Black rice

Cook the rice in boiling salted water for approx. 40 mins. until soft. Drain the rice, leave to cool and serve on a platter.

Mojo verde

Roughly puree the herbs, garlic and oil in a blender. Stir in the lemon zest, lemon juice and chilli pepper, season.


Mix the peach with the oil, fry in the grill pan for approx. 2 mins. on each side. Serve the peach and the burrata on top of the rice, drizzle with the mojo verde.

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