{"id":6588,"date":"2016-01-09T14:33:43","date_gmt":"2016-01-09T13:33:43","guid":{"rendered":"http:\/\/www.grandesterresbio.com\/?p=6588"},"modified":"2016-01-09T14:33:43","modified_gmt":"2016-01-09T13:33:43","slug":"tout-savoir-sur-le-riz-venere","status":"publish","type":"post","link":"https:\/\/claire-jannot.com\/?p=6588","title":{"rendered":"Tout savoir sur le riz Venere"},"content":{"rendered":"

Le riz noir est un riz\u00a0\u00e9galement nomm\u00e9 \u00ab\u00a0riz interdit\u00a0\u00bb, parce qu\u2019il \u00e9tait r\u00e9serv\u00e9 \u00e0 l’Empereur de Chine, qui en interdisait, par cons\u00e9quent, la consommation \u00e0 ses sujets. Depuis quelques ann\u00e9es, ce riz d’origine chinoise est produit aussi en Italie du nord, o\u00f9 il est appel\u00e9 \u00ab\u00a0riso Venere\u00a0\u00bb.<\/span><\/h2>\n

\"1024px-Blackricecooked\"<\/a>D\u2019une haute valeur nutritive<\/strong>, ce riz dont le go\u00fbt rappelle celui de la noisette et du pain chaud<\/strong>, est riche en fer et en fibres<\/strong>. <\/span><\/p>\n

Sa couleur violet fonc\u00e9 est principalement due \u00e0 son contenu en anthocyane<\/strong>\u00a0\u00e9lev\u00e9. Son contenu min\u00e9ral (y compris en fer) est relativement \u00e9lev\u00e9 et, comme la plupart des riz, contient plusieurs acides amin\u00e9s\u00a0importants.<\/span><\/p>\n

Les italiens du Nord (amoureux du riz) l’ont import\u00e9 et en ont fait un croisement avec une autre vari\u00e9t\u00e9 de riz, pour obtenir donc le riz Venere<\/strong> (brevet\u00e9), la d\u00e9esse de l’amour, pour son c\u00f4t\u00e9 pr\u00e9cieux. Ainsi ce riz presque m\u00e9connu et si lointain est aujourd’hui sur nos tables.\u00a0Vous le trouverez en m\u00e9lange BIO<\/strong> chez GRANDES TERRES BIO<\/strong> sous la marque Moulin des Moines.<\/strong><\/span><\/p>\n

Le riz Venere est id\u00e9al comme accompagnement pour vos viandes ou vos poissons, simplement cuit et assaisonn\u00e9 avec de l\u2019huile ou du beurre. Id\u00e9al aussi pour un riz saut\u00e9 \u00e0 la po\u00eale, assaisonn\u00e9 avec un peu d\u2019ail frit, des crevettes et des feuilles de coriandre fra\u00eeches.<\/span><\/p>\n

Bon app\u00e9tit !<\/p>\n

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Cr\u00e9dit photo :\u00a0I, ElinorD [GFDL (http:\/\/www.gnu.org\/copyleft\/fdl.html), CC-BY-SA-3.0 (http:\/\/creativecommons.org\/licenses\/by-sa\/3.0\/) or CC BY-SA 2.5-2.0-1.0 (http:\/\/creativecommons.org\/licenses\/by-sa\/2.5-2.0-1.0)], via Wikimedia Commons<\/p>\n

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Le riz noir est un riz\u00a0\u00e9galement nomm\u00e9 \u00ab\u00a0riz interdit\u00a0\u00bb, parce qu\u2019il \u00e9tait r\u00e9serv\u00e9 \u00e0 l’Empereur de Chine, qui en interdisait, par cons\u00e9quent, la consommation \u00e0 ses sujets. Depuis quelques ann\u00e9es, ce riz d’origine chinoise est produit aussi en Italie du … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Tout savoir sur le riz Venere","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[42,58,22,3],"class_list":["post-6588","post","type-post","status-publish","format-standard","hentry","category-alimentation","tag-agriculture","tag-alimentation-2","tag-biologique","tag-consommation"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5jjt5-1Ig","_links":{"self":[{"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/posts\/6588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6588"}],"version-history":[{"count":2,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/posts\/6588\/revisions"}],"predecessor-version":[{"id":6598,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/posts\/6588\/revisions\/6598"}],"wp:attachment":[{"href":"https:\/\/claire-jannot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}