Black rice salad with peach, burrata and mojo verde

Name: Black rice salad with peach, burrata and mojo verde
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tbsp pine nuts; 4 burrata piccola; 1 bunch coriander; 1 bunch flat-leaf parsley; 1 garlic cloves; 1 organic lemons; ½ red chilli peppers; 4 peaches; 1 dl olive oil; 3 tbsp olive oil; 250 g Venere rice; salt and pepper to taste

main dish salad summer

Total: 1 hr | Active: 1 hr

vegetarian, gluten-free

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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.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

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

Salad
4	peaches, cut into quarters
3 tbsp	olive oil
4	burrata piccola (approx. 200 g)
2 tbsp	pine nuts

How it's done

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.

Salad

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

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