This recipe was first published in the June edition of Cibus magazine.
These long, thin, rusty red grains are the result of a cross-breed between the Venere and the Indica rice varieties. The Ermes red rice is, not only an attractive ingredient, but a nutritious one as well since it is high in antioxidants and a source of fibre. The full aromatic flavour of Ermes helps to keep dishes with this red rice super simple. You can just season with salt and pepper, extra virgin olive oil and lemon juice. However here is an alternatively flavoursome recipe:
Red rice with peppers, grilled mango and rocket
- 200gr Riseria Ferron Ermes rice
- 3 coloured peppers
- Bunch of fresh rocket leaves
- 1 mango
- Fresh mint
- Extra virgin olive oil
- Salt & pepper
Cook the Ermes rice according to the packet instructions. Leave to cool.
Bake the coloured peppers as a whole, turning frequently so that their skin becomes charred all over. Place peppers in a plastic bag and close. When the peppers are not hot remove from the plastic bag, peel their skin, eliminate their seeds and chop into small cubes. Add to the rice, season with chopped mint, extra virgin olive oil, salt and pepper.
Grill the mango slices from both sides. Serve the rice accompanied by the rocket leaves and grilled mangoes.