Venere rice with vegetables

Ingredients

• 320 gVenere black rice
• 200 gcarrots, prepared
• 300 gcourgettes, prepared
• 180 gpeas
• 90 gred onions, prepared
• 60 gfeta
• to tasteparsley
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Cook the rice

   Cook the rice in salted boiling water for the time stated on the packet. Meanwhile, peel the carrots and cut them into cubes about 1 cm across. Trim the courgettes, cut them into batons and then into cubes of the same size.

2. 2

   Soften the onion

   Finely chop the onion. Heat a little oil in a frying pan and cook the onion for 2 minutes, then add the carrots and courgettes.

3. 3

   Cook the vegetables

   Add the peas and season with salt. Stir, then cook over a medium-high heat for 10 minutes, stirring frequently.

4. 4

   Combine the rice

   Stir the chopped parsley into the vegetables at the end of cooking. Drain the rice, add it to the pan and mix until everything is combined.

5. 5

   Finish and serve

   Crumble the feta over the rice and finish with a few parsley leaves and a little olive oil. Serve.

What is Venere rice?

Venere is a dark, aromatic rice grown in Italy, with a firm texture that holds up well alongside vegetables. This version pairs it with peas, carrots and courgettes, then adds feta for a salty, creamy finish.

Cooking the rice separately helps keep its texture distinct from the vegetables. Mixing them together just before serving brings the flavours together without turning the dish into a soft, uniform mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 12g protein, 75g carbs, 11g fat.

Most of the carbohydrates come from the Venere rice, while the feta and olive oil contribute much of the fat; the rice, peas and feta provide protein. For a more balanced plate, serve a generous portion of vegetables or a green salad alongside.

Cut the vegetables evenly

Carrots and courgettes: aim for cubes about 1 cm across so they cook at a similar rate. Cutting the courgettes into batons before dicing makes it easier to keep the pieces even.

Red onion: chop it finely so it softens quickly in the pan and flavours the oil without leaving large pieces.

Get the cooking order right

Rice first: follow the packet timing, since cooking times can vary. Start the vegetables while the rice cooks so both are ready around the same time.

Vegetables next: give the onion 2 minutes before adding the carrots and courgettes, then add the peas and cook everything for 10 minutes over a medium-high heat.

Look for tender vegetables

The vegetables should be tender but still hold their shape after the 10-minute cooking time. Stir frequently to help them cook evenly and prevent the onion or smaller pieces from catching.

Drain the rice well before adding it to the pan. This helps the finished dish stay separate rather than watery.

Finish with feta and parsley

Parsley: stir the chopped leaves through the vegetables at the end of cooking to preserve their fresh flavour. A few extra leaves make a simple garnish.

Feta: crumble it over the dish just before serving, rather than cooking it in the pan. Its salty tang contrasts with the sweet peas and carrots.

Serve it as a complete meal

Serve the rice warm as a vegetarian first course or as a light main meal. A crisp green salad or simply dressed leafy vegetables make a fresh accompaniment.

Because the feta and rice already bring plenty of flavour, keep any side dish lightly seasoned. Add the finishing olive oil to taste at the table.

Recipe notes & tips

• Check the rice packet for its cooking time and begin the vegetables while it cooks.
• Cut the carrots and courgettes into similarly sized cubes for more even cooking.
• Stir the vegetables often during their 10 minutes in the pan.
• Drain the rice thoroughly before mixing it with the vegetables.
• Crumble the feta on top at the end so it keeps its texture.
• Taste before adding extra salt, as feta is already salty.

Variations

• Fresh herbs: Replace or supplement the parsley with chopped basil for a different herbal note.
• More greens: Stir in a handful of spinach near the end of the vegetable cooking time.
• Lemon finish: Add a little lemon zest when you crumble over the feta.
• Different cheese: Use crumbled goat’s cheese in place of the feta.
• Extra crunch: Scatter toasted seeds over the finished dish just before serving.

Common mistakes to avoid

• Uneven vegetable pieces: Cut the carrots and courgettes into similar-sized cubes so they cook at the same pace.
• Overcooked rice: Follow the packet timing and drain it as soon as it is cooked.
• Vegetables catching: Stir frequently and keep the pan over a medium-high heat rather than letting it sit unattended.
• Watery rice: Drain the cooked rice well before adding it to the vegetables.
• Feta cooked into the dish: Add it after mixing the rice and vegetables to keep its crumbly texture.
• Too much salt: Season the vegetables carefully and taste before adding more, since feta adds saltiness.

How to store

Cool leftovers promptly, store them in an airtight container in the fridge and eat within 3 days. Reheat until piping hot in a pan or microwave, adding a splash of water if the rice seems dry; add fresh feta after reheating if possible.

Frequently asked questions