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Italian Venere Rice with Mediterranean Vegetables

The wonderful Jess Beautician has created this delicious Autumnal Black Venere Rice with Mediterranean Vegetables recipe for you to enjoy now the weather is getting colder! Fix your comfort food cravings with this nutritious and hearty meal!

60 mins

4 people



1 red onion, cut into wedges
1 red bell pepper
1 courgette sliced
3 large yellow tomatoes cut into wedges
6 cloves of garlic unpeeled
1 tsp of dried thyme oregano
1 tsp of dried parsley
1 tsp dried thyme
salt and pepper
1 tbsp red wine vinegar
1/2 cup fresh parsley chopped
1/3 cup vegan feta cheese
2 tbsp pine nuts, toasted
1/2 of a lemon's juice


1. Add the onion, pepper, courgette and tomatoes into a large mixing bowl together and next drizzle over Mr Organics Italian Organic Extra Virgin Olive Oil. Add in the dried oregano, parsley and thyme, season with salt and pepper, then give the vegetables a good turn through the oil and seasonings to get them evenly coated.

2. Line a baking tray, place the seasoned Mediterranean vegetables on the sheet and spread them out evenly for roasting. Place the unpeeled cloves of garlic between the vegetables and then put that in a pre-heated oven at 180 degrees Celsius to roast for around 45 minutes.

3. Halfway through give the vegetables a turn over to ensure they are all roasting evenly. While the vegetables are roasting prepare the rice, first add 1 3/4 cups of water to a large pan on a medium-high heat and bring to a boil with a good pinch of salt. Add in Mr Organics Italian Organic Venere Black Rice, give it one stir through and then place on the lid, lower it to a simmer and leave it to cook for 30-35 minutes.

4. After around half an hour, all of the water should have evaporated, give it another good stir then place the lid back on and allow it to steam for around 10 minutes. Remove the Mediterranean vegetables from the oven, these should be roasted nicely with a little caramelisation to them. Remove the whole cloves of garlic, then spoon the vegetables into the cooked rice.

5. Squeeze the garlic cloves and add the puree from them into the pan, along with the red wine vinegar, half of the chopped parsley, season with a good amount of salt and pepper and then carefully give everything a turn over to combine the vegetables through the rice.

6. Serve as a side dish or as a meal in itself. Finish with crumbled vegan feta cheese, toasted pine nuts, a squeeze of lemon juice and remaining parsley.

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Private: Black Rice
Mr Organic product


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