5,00€
Adatto alla cucina moderna e sana.
È il primo riso nero italiano, nato dall’incrocio tra un riso nero cinese e un bianco italiano.
È un riso integrale aromatico che cuoce in 40 min, durante la cottura sprigiona un piacevole aroma, un misto tra legno di sandalo e pane appena cotto.
Il colore nero è dato dalla presenza di sostanze dette ANTIOCIANI che normalmente si trova nella frutta.
È ideale bollito e condito con olio e burro o usato come contorno di piatti a base di carne e pesce.
Cottura: 40/45min.
In pentola a pressione (15 min )
Se lo si lascia in ammollo per 2/3 ore, riduce la cottura a 20/25 min.
VALORI NUTRIZIONALI MEDI per 100gr.
Energia ……………………………………… 341g
Proteine ………………………………………… 9,9g
Carboidrati 65g (di cui zuccheri …….…1,2 g)
Grassi 3,2 g ( di cui acidi grassi saturi . 0,6 g)
Fibra ……………………………………………..… 6,7g
Sale ……………………………………………….. 0,01g
Regione: Piemonte.
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