Black Venere rice with carrot alioli

The black Venere rice is an ancient grain that has even more health benefits than most other closely related rice varieties. Not only is it the type of rice that is richest in powerful disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain. Black rice has been eaten in regions of Asia for thousands of years; in fact for centuries it was reserved for only Chinese royalty.

Here is the recipe we use in our kitchen for delicious Black Venere Rice with Carrot Alioli.



4 cups black “Venere” rice (cleaned)
7 cups water
2 cups “Portobello” mushrooms (cut in small dices)
6 young onions (cut in small dices)
2 garlic cloves (chopped)
1 cup of green beans (cut in small dices)
1 cup of coconut milk
½ teaspoon turmeric
½ teaspoon “Tap de Cortí” paprika
½ teaspoon black pepper
½ teaspoon Himalayan salt

Carrot aioli:

6 medium carrots (peeled)
1 big garlic clove
3 tablespoons olive oil “virgin”
½ teaspoon Himalayan salt
½ teaspoon black pepper


Boil the carrots until soft, drain and blend with the garlic and the other ingredients until you get an emulsion.
Put the rice and water into a pot, cover, bring to boil and put at the minimum heat. When all the water has been absorbed, the rice is cooked (approx. 35 minutes). Reserve in a pan.
Sauté the garlic and the young onions for 5 minutes. Add the other vegetables and sautee 10-12 more minutes approx.
Add the spices, salt and pepper. Sautee for 5 more minutes. Add the pre-cooked rice and the coconut milk.

Serve with the carrot aioli.