Black rice with zucchini, edamame and mint

Ingredients

For 1 serving

• Black rice55 g
• Edamame150 g
• Zucchini200 g
• Tofu110 g
• Mint4 g
• Lemon zest2 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. Bring a large pan of water to the boil, salt it, rinse the black Venere rice and cook it for about 40 minutes over a medium heat, until tender but still slightly al dente; drain.
2. Meanwhile wash and trim the courgettes and cut them into roughly 1 cm cubes; pat the tofu dry and crumble it with your fingers; peel and crush the garlic.
3. About ten minutes before the rice is done, bring a small pan of salted water to the boil and blanch the edamame for 4 minutes, until tender; drain.
4. Heat the oil in a frying pan over a medium-high heat with the garlic and stir-fry the courgettes and tofu for 6 minutes, until the courgettes are golden but still firm; season with salt and pepper and remove the garlic.
5. Add the rice and edamame to the pan and toss for a minute; turn off the heat, finish with torn mint leaves and grated lemon zest and serve.