Goddness Venus

Dea Venere is the name I decided to give to this very simple and delicious dish. This is a recipe created and conditioned by what I had in the fridge, I made the decision to go on a diet two weeks before the quarantine started, so instead of gaining kilos I am losing them 💪🏻 so I opened the fridge and put in all the vegetables I had in the house at the time and some hamburgers and created this dish. I used Venus Rice, which The Good Rice kindly sent me some time ago, two hamburgers, asparagus, carrots, onions and a spice mix. Originally it was made with chicken breasts, not burgers, and I assure you it is just as good. I have been experimenting with this recipe and also trying to change the rice, so I have tried it with basmati rice and Ermes red rice and I have to tell you that it is just as good with those rices, but with Venus rice it is something exceptionally good.

Goddness Venus

Recipe by Cucina con passioneCourse: Cereals, Countries of the world, Fruit u0026amp; Vegetables, Ingredients, Italy, Main Courses, Meat, Recipe, RiceCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 100g Venus rice

  • 250g hamburger

  • 5 tablespoons EVO oil

  • 1 tablespoon of spices (see notes)

  • 70g carrots

  • 3 asparagus

  • 1 courgette

  • Q.B. Salt and pepper

  • 15g red onion


  • Pour water into a saucepan, add salt and when it comes to the boil, add the rice and leave to cook for the time indicated on the packet.
  • In a frying pan, add the oil, the onion cut into fine juliennes, the carrot, which has been cleaned and cut into small pieces, the asparagus, which has been washed and cut into small pieces, the zucchini, which has also been washed and cut into small pieces, the spice mix and finally the hamburgers, which we will break up while cooking and season with salt and pepper.
  • Cook everything for about 15-20 minutes on a medium heat and when it is done, turn off the heat and wait for the rice to finish cooking.
  • When the rice is cooked, drain it and pour it into the pan with the spices and turn the heat up to maximum, toss the rice with the spices for a few minutes, then turn off the heat and serve.


  • I use a spice mix that I won’t name, but it’s the one with the white jar with black writing on it and the black cap. If you don’t have this seasoning, you can either use just salt and pepper, or you can use whatever spices you like best, but I recommend not overdoing it so that the spices don’t overpower the flavours of the other ingredients.