Venere rice salad with vegetables, prawns and turmeric leek sauce

A fresh, flavourful summer recipe. I love fragrant, versatile Venere rice.
INGREDIENTS FOR 4 PEOPLE
200 g Venere rice
1 carrot
1 celery stalk
A red or yellow pepper section
1 vine tomato
2 courgettes
A bunch boiled green beans
Salt
Extra virgin olive oil
Chives
24 prawn or king prawn tails
Sauce
2 leeks
1 teaspoon turmeric
Extra virgin olive oil
Salt
1 glass water
I wash, peel, prepare and very finely dice vegetables.



I boil Venere rice in lightly salted water, using Gallo rice for 18 minutes.

I drain into a bowl.

I quickly sauté vegetables in little oil, reserving beans, keeping them crisp, salt and mix into rice.

I add chopped green beans.

I add oil, mix, reserve and chop chives.

SAUCE
I take two leeks.

I slice into rounds.

I gently fry washed leeks in oil.

Once browned, I add turmeric.

A teaspoon, letting flavours develop, then a glass water and salt.

I cook covered on the lowest heat about 15 minutes, hand-blend smooth and gradually add oil while blending. Check salt; keep sauce runny and cool.

I shell and devein prawns.

I quickly sauté in a hot pan with oil and salt, only a few minutes to prevent rubberiness.

I press rice into a cooking ring in the plate centre.

I arrange prawns around.

I decorate with sauce and chives.

Alternatively, put rice on sauce, mix prawns through reserving some to decorate, and finish with oil and turmeric.