Venus black rice with colored crispy vegetables
Riso nero con verdure croccanti colorate
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For 6 people
500 g Venus black rice
1 bunch of asparagus
1 small red bell pepper
1 small yellow pepper
extra virgin olive oil
salt
Cook the rice for about an hour.
Meanwhile peel vegetables and cut the peppers into small pieces and asparagus to finely, after removing the toughest part of the stem and protecting the tops, keeping a few aside for presentation.
Briefly saute all the vegetables in a large wok with a little olive oil and a little salt.
When the rice is cooked al dente, serve and garnish with crisp vegetables.
It is a tasty and easy-to-prepare dish, even chromatically cute.
Moreover, brown rice and stir fry vegetables are particularly healthy.
Thanks to Emanuela Barbero, webmaster of Vegan3000 and author of vegan cookbooks
