Black Venere Rice Salad with Vegetables and Shrimp

A stunning dark-purple rice salad — nutty Venere rice tossed with sautéed bell peppers, zucchini, tomatoes, and pink shrimp, perfumed with fresh marjoram. Summer elegance that looks as dramatic as it tastes.

Amount	Ingredient
11 oz (320 g)	Venere black rice
16	shrimp
2	yellow bell peppers
2	red bell peppers
2	ripe tomatoes
2	zucchini
	fresh marjoram
	extra-virgin olive oil
	salt and black pepper

Venere rice is the black pearl of Italian rice — an ancient dark grain with a nutty, almost bread-like aroma that turns a deep glossy purple when cooked. Here it's the canvas for a colorful summer salad: sweet bell peppers and zucchini sautéed until tender, fresh tomatoes, and shrimp seared just until pink. Tossed with olive oil and fresh marjoram, it's a gourmet first course that's served at room temperature — perfect for summer lunches, picnics, or a buffet that needs a showstopper.

Ingredient notes: Venere rice needs more water and time than white rice — cook it like pasta in plenty of salted boiling water. Any large shrimp works; the dish is served at room temperature, so it's perfect for preparing ahead. Fresh marjoram is essential — dried won't give the same perfumed lift.

• Large pot (for the rice)
• Large skillet (for the vegetables and shrimp)
• Colander
• Large mixing bowl

1. Cook the Venere rice (25 min). Cook the rice in plenty of salted boiling water until tender (about 25 minutes), then drain.
2. Prep the vegetables (10 min). Cut the peppers into small cubes after removing stems and seeds. Halve the tomatoes, remove seeds, and dice. Trim and dice the zucchini.
3. Clean the shrimp (10 min). Remove heads, tails, and shells; devein and cut the meat into pieces.
4. Sear the shrimp (2 min). Heat a film of oil in the skillet, add the shrimp, and sear 1-2 minutes until pink. Set aside.
5. Sauté the vegetables (5 min). In the same skillet, add the peppers and zucchini, season with salt and pepper, and cook over high heat, tossing.
6. Combine (5 min). Drain the rice and let it cool completely in a large bowl. Add the sautéed vegetables, tomatoes, shrimp, fresh marjoram, and a generous thread of olive oil. Mix well and plate with extra marjoram leaves.

• Cook Venere like pasta. Plenty of water, a pinch of salt, and 25 minutes — no exact absorption needed.
• Cool the rice completely. Warm rice wilts the herbs and makes the salad soggy.
• Sear shrimp briefly. 1-2 minutes until pink — overcooked shrimp turn rubbery.
• Same pan, more flavor. Sautéing the vegetables in the shrimp's pan picks up all the flavor.
• Dice everything small. Uniform cubes make every bite balanced.
• Season generously. Cold rice absorbs salt; taste and adjust before serving.

Mistake	Why It Hurts	The Fix
Undercooking Venere rice	Hard, crunchy grains	Cook a full 25 minutes; taste before draining
Warm rice in the salad	Wilted herbs, soggy texture	Cool completely on a tray first
Overcooked shrimp	Rubber bands	1-2 minutes in a hot pan, then out
Watery tomatoes	Soggy salad	Seed the tomatoes before dicing
Soggy zucchini	Steamed, bland cubes	High heat, short cook, don't overcrowd
Skimping on olive oil	Dry, clumpy salad	A generous thread of good oil is essential

• Citrus Shrimp: Marinate the shrimp in lemon zest and juice before searing.
• Spicy Version: Add red pepper flakes with the vegetables.
• Tuna Version: Swap the shrimp for good-quality canned tuna in oil.
• Herb Garden: Use basil or mint in place of, or alongside, the marjoram.
• Nuts: Scatter toasted pine nuts or almonds for crunch.

Storage Method	Details
Refrigerator	Keeps 2-3 days in an airtight container — the salad actually improves.
Freezer	Not recommended — shrimp and vegetables lose texture.
Reheating	Served at room temperature; no reheating needed.

This colorful, room-temperature salad pairs with light, fresh wines:

• Vermentino — Saline and crisp, perfect with the shrimp.
• Lugana — Soft and citrusy, lovely with the nutty rice.
• Rosé di Toscana — Dry and fruity, a summer classic.
• Prosecco Brut — Bubbles brighten every bite.

Per Serving (about 1½ cups)
Calories	410
Protein	20 g
Fat	11 g
Carbohydrates	60 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is Venere rice?

A black Italian rice variety with a nutty, whole-grain flavor. Its dark color comes from natural pigments — it's packed with antioxidants.

Where can I find it?

Italian markets and well-stocked supermarkets carry it; it's also available online. Black forbidden rice is a good substitute.

Can I make this ahead?

Yes — it's designed for it. Make it the morning of, and serve at room temperature.

Do I have to use shrimp?

No — this salad is wonderful with tuna, grilled chicken, or entirely vegetarian.

Why does the rice turn the water purple?

The natural pigments leach into the water during cooking — that's normal and harmless.

• Insalata di Riso al Pesto e Agrumi (Volume 3)
• Risotto Venere con Rabarbaro (Volume 3)
• Risotto ai Gamberi (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.