Venere Black Rise salad with prawns, pineapple and zucchini


Rice: Venere whole
Time: 60 min.
Difficulty: Easy
Category: Main Course


Yield: 4 serving

400 g Tenuta Castello Venere Rice  20 prawn tails; 300 g ripe pineapple; 2 zucchini


Cook the Rice in boiling salted water for 10-13 minutes and drain.  In the meantime, wash the zucchini and chop into small cubes. Chop the pineapple likewise.  Peel the prawn tails and combine with extra-virgin olive oil and some marjoram in a wide frying pan.  Sauté for 3-4 minutes.  Cook the rice until al dente, drain and mix with the remaining ingredients. Drizzle with oil and salt to taste