Choose whichever sprouts you prefer and be generous when adding them to the dish. Ours are watercress, and we chose to pair them with nori seaweed.

Ingredients for Venus rice with avocado and sprouts (serves 2)

Approximately 160 g of wholegrain Venus rice
1 ripe avocado (Italian-grown, if possible)
1–2 spring onions
Very fresh watercress sprouts
Nori seaweed (to taste)
1 lemon
Extra virgin olive oil
Salt and pepper

riso Venere con avocado e germogli — The ingredients for Venus rice with spring onions, avocado and sprouts © Beatrice Spagoni

Method

Bring approximately 1.5 litres of lightly salted water to the boil. Meanwhile, rinse the rice quickly under cold running water and leave to drain. Trim, wash and finely slice the spring onion. Cook the rice in the boiling water for approximately 30–40 minutes. Once cooked, drain the rice, then quickly sauté the sliced spring onion in a frying pan with 1 tablespoon of oil and add the rice to let it absorb the flavours for a few moments.

Halve the avocado and scoop out small "slivers" using a teaspoon, then drizzle with lemon juice (to prevent browning). Assemble the dish by combining the avocado with the rice and spring onion, add a grinding of pepper, scatter over the sprouts and one or two pieces of nori seaweed (to taste). Serve your Venus rice with avocado and sprouts immediately.

The energising recipe for Venus rice with avocado and sprouts