Recipes for accompanying with “32” beers

Venus rice with soy sprouts and vegetables

Riso Venere con germogli di soia e verdure

Serves 6

  • 450 grams of Venus rice
  • 150 grams of bean sprouts
  • 150 grams of carrot
  • 80 grams of celery
  • 150 grams of leek
  • extra virgin olive oil
  • soy sauce
  • salt

Wash and clean the vegetables and cut into mirepoix pieces, wash the bean sprouts and drain well.

Put in a large frying pan 3 tablespoons of extra virgin olive oil to warm, pour the vegetables and sauté, stirring quickly, then add the bean sprouts, a little bit water, a pinch of salt and soy sauce to your bearing in mind that it is a tasty tangy sauce.

Saute the vegetables quickly, so that they remain crisp, remove from heat and keep aside to cool.

Meanwhile boil the Venus rice according to the guidelines found on the packaging; once cooked, drain and let cool under cold water, then let them lose water well.

Pour the rice into a bowl, add the vegetables with the sprouts, salt to taste and some little olive oil.

Mix well and serve at room temperature or a littel fresh, letting the rice to rest in the fridge for at least 30 minutes.

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