The product

Ermes - Brown and Aromatic Red Rice

Brown and aromatic red italian rice cultivated in a Protected Area
Code:
93822
Country of origin:
Italy - Piedmont
Weight:
1 kg
Minimum order:
1 piece
More Information
Raw material Wholegrain and aromatic red Italian rice cultivated in Cascina Oschiena, an Ecological Biodiversity Protected Area - Natura 2000, and certified Friend of the Earth
Appearance : It is a wholegrain rice with a natural rusty-red colour given by red anthocyanins, strong antioxidants
Taste It has a delicate aroma
Curiosity Ermes is a natural crossing between Venere Rice and a specific type with a fine and long grain. It is cultivated only in Piedmont and it is rich in fibers, minerals, vitamins and iron
Our selection A wholegrain rice rich in properties. It is cultivated strictly following integrated production farming techniques: guaranteeing top quality production and environment safeguard. Cascina Oschiena has obtained the EU recognition of Special Protection Area and since 2019 has become "Nature Reserve" thanks to the conversion of 25 hectares previously dedicated to rice cultivation into the creation of wetlands for the protection and enhancement of biodiversity
Suggestions Ideal when cooked with fish, meat and vegetables. Excellent just with extra-virgin olive oil or in salad. Cooking time: 35-40 minutes
More Information
Ingredients Rice from Ermes variety
Weight 1 kg
Packaging Vacuum packed
Storage Conditions (packaged products) Keep away from sunlight
Instructions for use Cooked in 35-40 minutes
Paese di origine ingrediente principale Italy
Nutrition Declaration Energy: 1487 kJ / 351 kcal
Fat: 2,8 g
of which saturates: 0,2 g
Carbohydrate: 72,5 g
of which sugars: 0,3 g
Protein: 7,53 g
Salt: 0,03 g
Typical value per 100g
The producer

Cascina Oschiena - Crova (VC) - Piedmont

Why we chose them
Cascina Oschiena is one of the oldest farmsteads in the province of Vercelli, rice has been cultivated here since the XVI century. In 2008 Alice Cerutti, 37year old farmer, took on the commitment of running Cascina Oschiena. Well aware of the centuries-old history of Cascina Oschiena, Alice has carried out deep renovation works while maintaining the ancient buildings with great care and attention: the drying kiln and the silos necessary for modern rice cultivation have been integrated into the traditional architecture while the stables, which once housed carthorses, have become storage for tractors. Alice has chosen a sustainable agriculture approach, creating a system that guarantees the highest quality standards in production and the protection of the Environment, adopting integrated production farming techniques like sowing winter cover crops to increase naturally the fertility and quality of the soil and sowing the entire rice production exclusively in water to enhance biodiversity. In the last years over 5000 trees have been planted and in 2019 Cascina Oschiena Natural Wetlands were created by converting 25 hectares, one fourth of the farmland, from rice cultivation into a Nature Reserve. The aim of this amazing project is the survival and reproduction of amphibians, bees, dragonflies, and butterflies, and the nesting of different species of migratory birds, especially the Blacktailed Godwit, since Cascina Oschiena is the last recorded nesting site in Italy. "Preserving the Environment today is not enough, it is necessary to give back to Nature for a better Future": this is Cascina Oschiena's philosophy
From the same producer
The recipe

Riso Ermes con verdure, tofu e crema di zucca allo zenzero

Preparation
Ingredienti per 3 persone: Riso:200g riso, 500/550 ml acqua, sale integrale, salsa di soia, buccia grattugiata di un quarto di limone;Verdure:40 g carote a cubetti, 25g porro a cubetti, 50g zucca a cubetti, 50g cavolfiore a cubetti, 35g cavolo cappuccio a cubetti, olio evo; Tofu: 150g tofu, olio evo, 3 cucchiai salsa di soia, 1cm di zenzero grattugiato; Crema di zucca: 240g di crema di zucca, 1cm di zenzero grattugiato, 4cm di porro, olio evo Mettete in ammollo il riso in acqua. Portate ad ebollizione l'acqua e salartela, versate il riso, riportate ad ebollizione e cucinate con il coperchio a fuoco lento per 40' circa. Fatelo raffreddare il più velocemente possibile su una placca o vassoio sgranandolo con una forchetta. Nel frattempo fate saltare in pentola antiaderente a fuoco vivo le verdure tagliate a cubetti, iniziando da quelle più coriacee a quelle più tenere. Spruzzartele con 1 o 2 cucchiai di salsa di soia. Lasciartele poi raffreddare su di una pirofila o placca da forno. Tagliate il tofu a cubetti e marinatelo con zenzero e salsa di soia per 30' circa. Saltatelo con un filo di olio in pentola fino a renderlo dorato e saporito. Lasciate rafreddare. Stufate il porro lentamente con un filo di olio in pentola, aggiungete la crema di zucca e poca acqua fino ad ottenere la consistenza desiderata. Fate sobbollire per alcuni minuti, aggiustate di sale e pepe e frullare con un filo di olio a crudo usando un frullatore ad immersione. Versarte all'interno il succo ottenuto strizzando lo zenzero in un colino. Unite il riso con il tofu e le verdure saltate. Servite a temperatura ambiente o a caldo, decorando e insaporendo ulteriormente il vostro piatto con la crema di zucca e i semi oleaginosi.
In the same recipe
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