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No Longer Forbidden
Venere Black Rice
Riso Nero Venere (Black Rice)
Now available in smaller 1.1 lb bags
Almost twenty years ago Countess Rosetta Clara, the owner of one of Italy's most well-known rice estates, was traveling abroad in the Philippines when she discovered forbidden rice.  The Countess was immediately enthralled by these obsidian-colored grains, which were so different from the traditional Italian varieties like Carnaroli and Arborio her family had been growing for decades. 
 
So she returned home with a few bags of the forbidden, or black, rice with the hope of being able to cultivate it on her own estate, Principato di Lucedio in Piedmont, Italy. Then with the help of a Chinese agricultural professor, Rosetta Clara crossed the black rice with a local Italian variety to develop a new rice, called Riso Nero VenereUnlike the original black rice that grows in tropical climates, Rosetta Clara's hybrid actually thrives in the coldest waters on her estate, which are fed by melting snow from the Alps. 
As a result of these colder growing conditions, Riso Nero Venere has a more toothsome texture, similar to wild rice. The rice is nutty with subtle aromas of toasted rice and popcorn. Even in the simplest preparations, this striking rice makes for a dramatic presentation. Add a pop of color to classic rice dishes, such as fried rice or rice pilaf. Or try Herbed Black Rice Salad with Citrus Dressing (recipe below), a bright salad studded with fresh herbs, lemon and orange zest, ideal for Memorial Day BBQs and picnics.

Herbed Black Rice Salad with Citrus Dressing

 

This fresh salad bursting with chopped herbs and citrus zest enlivens fish and seafood dishes. Serve alongside grilled salmon, shrimp or top with seared scallops. Serves 4.

 

Ingredients:

1� cups Riso Nero Venere

� cup orange juice

2� tablespoons lemon juice

� teaspoon Fennel Pollen 

1 teaspoon sea salt

� teaspoon freshly ground black pepper

� cup fruity extra virgin olive oil (such as Capezzana)

� cup flat leaf parsley, roughly chopped

� cup basil, roughly chopped

� cup mint, roughly chopped

2 green onions, cut into thin matchsticks

1 tablespoon orange zest, cut into thin matchsticks

1 tablespoon lemon zest, cut into thin matchsticks

 

Directions:

Bring a large 6-quart pot of lightly salted water to a boil. Add rice and cook until al dente, about 30 minutes. Drain and rinse with cold water. Set aside.

 

In a large serving bowl, mix lemon and orange juices, fennel pollen, sea salt and pepper. Slowly whisk in olive oil until emulsified. Add reserved black rice, chopped herbs, lemon and orange zest. Gently toss ingredients to combine. Serve at warm or at room temperature. 

The Annual Tuna Sale Extended
Due to the overwhelming response, we're extending our Annual Tuna Sale for one more week.

  

 Buy 5 of any one Ortiz Tuna,

and get 1 more of that same item for free!

 

Shop Ortiz Tuna

Buy 5, Get 1 Free 
The Annual Tuna Sale online at MarketHallFoods.com.
No coupon code is necessary for this promotion. Add the number of items noted above to your shopping cart and the free item will automatically be added. This offer applies to all 3 types of tuna, but you must order 5 of one type.

 

Offer valid only online at MarketHallFoods.com.  

May not be combined with other offers, applied to past orders or redeemed for cash value.

Offer Expires: Wednesday, May 22, 2013 at midnight (PST)