35 min.
Venere rice with strawberries and goat cheese
A summer lunch meal that also tastes delicious as a rice salad
This combination of ingredients might seem a bit unusual, but tastes extremely delicious. A light and nutritious dish where the sweet strawberries harmonize perfectly with the stronger taste of goat cheese. Our Venere rice with strawberries and goat cheese is ideal for hot summer days, because it tastes excellent hot but also cold as a rice salad.
40 min.
Ingredients
for 4 persons
260 g Venere rice
400 g strawberries
200 g goat cheese (roll)
20 mint leaves
2 tbsp. extra virgin olive oil
Salt
260 g Venere rice
400 g strawberries
200 g goat cheese (roll)
20 mint leaves
2 tbsp. extra virgin olive oil
Salt
Preparation
Bring plenty of water to the boil in a large pot, salt and then add rice. In the meantime, wash strawberries, remove the stalks and cut the strawberries into 4 pieces (6 pieces if they are very large).
Wash the mint leaves, cut them into thin strips and put aside. Coarsely crumble the goat cheese and put in the fridge until the rice is done. Drain the rice, put it back into the pot, add strawberries and two tablespoons of olive oil and mix.
Then add crumbled goat cheese and mint leaves. Stir well and salt if necessary. Serve hot or cold as a rice salad.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
40 min.
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