Venere Rice Stuffed Avocados

Riso Gallo

Recipe courtesy of Danilo Cortellini in conjunction with Riso Gallo.

 

“Who can honestly say that they have never smashed an avocado into a salad these days? Be honest. I love it but as a chef I am a little ashamed to fall into what seemed to be one of the biggest food trends of the year…

Personal reasons aside, I love how simple and effective this recipe is and the Venere rice pouches from Riso Gallo are brilliant. Only 90 seconds in the microwave (instead of 20mins boiling) for a fantastic result, and this wholegrain rice retains all its wonderful flavour and aroma, like if it was just been steamed.

So let’s all agree on this, and follow my lead. On your next bbq with friends this summer, stuff a few avocados with black rice, and offer them around for a sure success. You don’t even need plates to serve them, it’s a win win!”

Chefs Tip:

Asparagus tops can make this recipe even more interesting, just wash and cut them in half; if raw they bring amazing crunchiness.

This dish can also be prepared in advance.

For vegan option avoid the cheese in the pesto.

Ingredients

Instructions

  • 200g of Riso Gallo Venere rice, 1 pouch
  • 4 Ripe Avocados
  • Fresh basil to garnish
  • 1 tbsp of extra virgin olive oil
  • 20g of almond, skinned and chopped
  • 5g of toasted sesame seeds
  • 1 lemon
  • Salt and pepper to taste

FOR THE PESTO

  • 25g of Basil leaf, washed
  • 20g of grated Grana Padano cheese
  • 45ml of extra virgin olive oil
  • 12g of pine nuts
  • Salt and pepper to taste
  1. First and foremost prepare the pesto. This is very easy - simply put all the ingredients into a blender or a jug, if you want to use a hand blender, and blitz them all together until you have a grainy paste – keep aside in a jar. You can store the pesto in the fridge for up to 2 weeks and it can be used in a variety of other dishes, such as pasta.
  2. Cook the Venere rice by placing the pouch into the microwave. Open the bag a little and cook for just 90 seconds. Once ready put it a mixing bowl.
  3. Open the avocados in halves and remove the stones. With a small knife make a few incisions on the avocados pulp just to make it easier to eat them once stuffed. If the cavities left by the stones are not wide enough for 2 spoons of rice, scoop out with a spoon a bit of avocado pulp and put it in the bowl with the rice. Now dress the rice with a drop of lemon juice, a tbsp. of extra virgin olive oil and a spoon of basil pesto. Add salt and pepper to taste a bit of lemon zest.
  4. Stuff the avocado halves with 2 spoons of rice and serve on a wooden board. Sprinkle over the chopped almonds and the sesame seeds and garnish with fresh basil leaves.
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