Wild rice with Martini crab and multicolor vegetables


Tempo di cottura

60 minuti



  • 250g of wild rice
  • 1 medium size crab (about 520g)
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 2 shallots
  • 2 carrots
  • 1 celery coast
  • 50g of Misticanza Insal’Arte
  • Martini
  • Pesto sauce
  • Parsley, chives, fennel, laurel
  • Salt and black pepper 
  • Extravirgin olive oil


First wash the rice under cold water, boil it in salted water for about 14 minutes, then drain it and spread it in a large, shallow container to allow it to cool. Buy the crab and cook it, remembering to consume it during the day. Wash the crab carefully; as well as peppers, shallots, carrots and celery. Put a pan with plenty of slightly salted water on the stove, add 1 carrot, 1 celery and 1 coarsely chopped shallot, bring to boil and cook for 20 minutes. Continue by soaking the whole crab in the boiling broth and let it cook for 5 minutes, let it cool and then extract the pulp. Cut the carrot and the peppers into cubes, let them jump quickly with a drizzle of extra virgin olive oil, salt and pepper. In a pan with a drizzle of oil, gently brown a finely chopped shallot with a bay leaf, then blend with the Martini, just fade off the heat and pour this base in a bowl together with a chopped aromatic herbs, mix add salt and pepper, and if necessary other olive oil. Then add the crab meat and leave it to flavor for a few minutes. Season the rice with freshly prepared vegetables and crab meat. Then let it rest in the fridge until serving time. Serve the rice with Misticanza Insal’Arte, already washed, and around with drops of pesto.

For this fresh recipe, ideal for the summer, we thank Daniela Dal Ben of Daniela & Diocleziano.

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