• 1 cup of green peas
• 1 cup of black rice (venere rice)
• 1 green onion
• Olive oil
• 1 small yellow bell pepper and 1 small red bell pepper
• 1 zucchini
• Pepper and salt
Cook black rice in boiling salted water for 45 minutes (Note: if you are using parboiled rice decrease cooking time to 15 minutes). Meanwhile finely chop the green onion, the zucchini and bell peppers, keep separate and set aside. Sauté the green onion on medium heat with two tablespoons of olive oil. Add green peas, a glass of water and continue cooking on medium heat till peas are tender. Add salt and puree in a food processor or with an immersion blender. Finely chop all other vegetables (I used a coarse grater) keeping them separate. Sauté bell peppers in a little olive oil Season with salt and pepper to . At the end of cooking time, ad for a few minutes, add the zucchini and cook till tender. Salt to taste and remove from heat. When rice is ready, thoroughly drain water ad add it to saucepan with the sautéed vegetable and mix to combine. Turn heat on high and sauté briefly stirring constantly. You could add ginger powder if you like. To serve, ladle some of the pureed peas sauce into a plate, then place a small metal ring in the center of the sauce and fill to the rim (two or three spoonfuls should suffice). Let it cool slightly, so that the rice may hold its shape once unmolded. Carefully remove the mold ring and serve immediately.