Italian red rice

Description

Whole grain rice with a red grain (bright red during harvest, brick red once ripened). It gets its colour from anthocyanins, which are powerful antioxidants. Pronounced aroma of wheat and subtle notes of spices and green tea. Excellent with grilled meats and vegetables, salads, or as-is, with a drizzle of good quality extra virgin olive oil.

Artisan 

Lucedio Abbey was founded in 1123 by Cistercian monks from Burgundy who reclaimed the territory and were the first to introduce rice culture in Italy in the 15th century. With nearly 900 years of history, the Principato di Lucedio farm extends over an area of more than 500 hectares in the heart of a regional park.

Origin 

Lucedio Abbey, Trino, Piedmont, Italy.

Ingredients

Long parboiled Solitario brown red rice.

Conservation

Store in a cool, dry place away from light.