£6.33
Ideal for boiling and seasoning with olive oil, Riso Gallo Fragrant Red Wholegrain Rustico rice is a firm-textured wholegrain rice with a nutty flavour. This Italian rice is appreciated by connoisseurs worldwide for its unique characteristics.
- Contains a natural red colour that remains firm during cooking.
- Sourced from sustainable agriculture for environmentally conscious production.
- Provides 357 kcal per 100g with low fat and sugar content.
- Can be used in salads, side dishes, or plain boiled for versatile meal options.
- Store in a cool, dry place to maintain freshness.
- £6.33
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Description
xVegetarian. Gallo rustico rosso is a wholegrain rice with a distinctive natural red colour, that always remains firm. It is a rice with unique characteristics, well appreciated by connoisseurs all over the world for its pleasant, nutry flavour and the typical texture of its grain.
From Sustainable Agriculture.
| Typical Values for 100g | |
|---|---|
| Energy | 1509 kJ / 357 kcal |
| Fat | 3,4 g |
| of which saturates | 0,9 g |
| Carbohydrate | 71 g |
| of which sugars | 0,6 g |
| Fibre | 3,8 g |
| Protein | 8,6 g |
| Salt | 0 g |
Cooking suggestions: Best when boiled and seasoned with olive oil. It can also be served plain, boiled, and as a side dish for meat or vegetable dishes.
Package type: Bag.
Storage: Store in a cool, dry place.
Allergen Information: May Contain Cereals Containing Gluten. Produced in a factory where Cereals containing Gluten and their derivatives are used.
Brand: Riso Gallo.
Manufacturer: Riso Gallo S.p.A., V.le R. Preve 4, 27038 Robbio (PV), Italy.
Recipes: Recipe Idea Ingredients for 4 people: 250g Gallo Rosso rice, 100 ml extra virgin olive oil, 1 small tin tuna in oil, drained and flaked, 8-10 cherry tomatoes, halved, 1 tbs salted capers, rinsed and drained, 75 g diced celery, 100 g freshly cooked green beans, 4 hard boiled eggs quartered, 10 pitted, roughly chopped black olives, 1 tbs lemon juice. Salt and freshly ground black pepper. Salad leaves to serve. Cook the rice in boiling water for 22 minutes, drain, and run under cold water to cool. Transfer the cooked rice to a large bowl, pour the olive oil and lemon juice and stir in the remaining ingredients. Season to taste. Arrange the salad leaves on a serving dish, top with the rice mixture and garnish with the hard boiled eggs.
