Recipe Created By:

Danilo Cortellini



ready in

36 minutes



What you will need

  • 260g of Riso Gallo Rustico Black Wholegrain Rice
  • 1 green courgette
  • Fresh herbs to garnish (basil and rocket salad)
  • 1 tbsp of extra virgin olive oil
  • 20g of almond, skinned and chopped
  • 20g of hard ricotta
  • Salt and pepper to taste

For the Pesto

  • 2 green courgettes
  • 20g of grated Grana Padano cheese
  • 50ml of extra virgin olive oil
  • 10g of almonds, skinned
  • 5g of fresh basil, picked and washed
  • 5g of fresh mint, picked and washed (optional)
  • Salt and pepper to taste

How to prepare:

First and foremost prepare the pesto. Shred the courgette with a grater, season with salt and leave it to drain for at least 1 hour over a sieve. Once the excess water is gone, put the shredded courgette in a food processor with all the other ingredients. Make sure you “pulse” the courgettes as you want to have a grainy paste with consistency and not a too lose pesto. Once at the right texture – keep aside in a jar. You can store the pesto in the fridge for a couple of days to use in a variety of other dishes, such as pasta.

Cook the Black rice in salted boiling water for about 16 minutes and drain while still a little al dente. Cool the rice down under running water.

Cut the remaining courgette into a fine julienne and season with salt. Pat the courgette dry and mix together with the rice in a large bowl.

Now dress the Black rice salad with the courgette pesto and add a drizzle of extra virgin olive oil. Mix well and plate in large bowls. Top the salad with chopped almonds, fresh basil, rocket leaves and some shaved ricotta.


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