Riso Nero with Vegetables

on Monday, 16 December 2013. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Main Course, Recipes

A light and simple dish that can be served warm alongside a piece of grilled fish or at room temperature as a rice salad.

Serves 4 – 6


  • 1/2 pound of Lucedio Riso Nero
  • chopped garlic, as desired
  • 2 tablespoons extra virgin olive oil
  • 1 finely-chopped chile, jalapeno or serrano would do nicely
  • 2 medium size zucchini, diced
  • 2 medium size tomatoes, diced
  • 1 red or green bell pepper, diced
  • salt & pepper


Put on a large pot of water and add the rice while the water is cold. Bring to a boil, add a pinch of salt, and boil for 40-45 minutes or until the rice is tender. Drain.
Heat the olive oil over medium heat in a large skillet. Add the chopped chili and garlic and saute for a few minutes. Add the vegetables and cook until the zucchini and pepper are tender. Add the rice and heat through, allowing the flavors to meld. Season to taste.