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Black Rice with Shrimp and Herb Vinaigrette

This is a stunningly beautiful dish - plump, pink shrimp and the jet-black rice with the flecks of green and orange - you'll want to take a picture (send us one if you do!), but be sure to eat it before your guests get it all!


  • 1 1/2 cups Riso Nero
  • 1 large carrot, finely diced
  • 2 stalks celery, finely diced
  • 6 ounces of shrimp, cleaned and deveined (if using larger shrimp, chop into bite-size pieces)
  • 1/4 cup white wine (optional)
  • salt and pepper
  • 1/3 cup, plus 2 tablespoons, extra virgin olive oil
  • 3 tablespoons Rozendal Mixed Vinegar
  • 2 tablespoons each, chopped mint and basil


In a large pot, bring 8 cups water to a boil.  Season with salt and pour in the rice.  Boil for 30-40 minutes or until the rice is completely tender. Drain and set aside, keeping warm.

While the rice is cooking, in a saute pan, heat 2 tablespoons of extra virgin olive oil over medium-high heat.  When the oil is hot, add the carrot and celery, season with salt and pepper, and saute for 5 - 8 minutes, or until tender. Add the shrimp and cook for 2 minutes, stirring.  Add the wine and scrape up any bits from the bottom of the pan.

In a bowl, whisk together the extra virgin olive oil with the vinegar, herbs and salt and pepper, to taste.  Add the shrimp mixture and the rice to the bowl. Stir to combine and check for seasoning.

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Riso Nero with Vegetables

A light and simple dish that can be served warm alongside a piece of grilled fish or at room temperature as a rice salad.


  • 1/2 pound of Lucedio Riso Nero
  • chopped garlic, as desired
  • 2 tablespoons extra virgin olive oil
  • 1 finely-chopped chili, jalapeno or serrano would do nicely
  • 2 medium size zucchini, diced
  • 2 medium size tomatoes, diced
  • 1 red or green bell pepper, diced
  • salt & pepper


Put on a large pot of water and add the rice while the water is cold. Bring to a boil, add a pinch of salt, and boil for 40-45 minutes or until the rice is tender. Drain.
Heat the olive oil over medium heat in a large skillet. Add the chopped chili and garlic and saute for a few minutes. Add the vegetables and cook until the zucchini and pepper are tender. Add the rice and heat through, allowing the flavors to meld. Season to taste.


Principato di Lucedio Venere Black Rice


As seen in the Tasting column of the April 2010 issue of Bon Appetit.

Black rice is native to the Chinese and South Asian cultures and seems somewhat out of place in the areas surrounding the Po river. Principato di Lucedio has crossbred a native Chinese rice with an Italian rice to create this riso nero. The rice keeps its wonderful black color as it cooks which gives the finished dishes a unique flair. Nutty and receptive to strong flavors, this black rice makes a great side dish to broiled or grilled fish.

Principato di Lucedio
(2 product reviews)
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  1. There is no comparison

    Posted by John on 13th Jun 2013

    I've tried other black rice, but none compare to this riso nero - the flavor, color and texture are all unmatched.

  2. The Best!

    Posted by Katrina on 29th Mar 2010

    I tried this rice at The Pasta Shop and it was to die for. The texture was wonderful, with a nice bite. But that does not even compare to the delicious flavor! It was fantastic! I'm going to buy some right now! The shrimp recipe sounds great! Thank you for bringing such wonderful and unusual new ingredients to my culinary world!


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