Fried Vegetables with Rice
Stir‑fried vegetables with rice is a recipe featuring fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g long grain rice
- Salt
- 1 onion
- 150 g wild asparagus
- 1 stalk Celery
- 1 Carrot
- 0.5 leek
- 1 small yellow zucchini
- 1 handful wild garlic blossoms
- 3 tbsp Rapeseed oil
- pepper (ground)
- 0.5 lemon (juice)
- a pinch ground piment
Instructions
-
1.
Rinse the rice and cook in salted water for 15‑20 minutes until al dente. Drain and cool.
-
2.
Peel and finely dice the onion. Wash the asparagus, trim ends, cut into 4‑5 cm pieces. Slice the celery stalks thinly. Peel and julienne the carrot. Clean the leek and slice into fine rings. Cut the zucchini into thin strips. Separate the wild garlic blossoms and pick the individual flowers.
-
3.
Heat oil in a large pan and sauté the onion for 2‑3 minutes until translucent. Add the carrots, celery and leek; cook for about 2 minutes. Add asparagus and zucchini, stir in the rice, and continue cooking while stirring for another 5 minutes. Season with salt, pepper, lemon juice and piment. Serve on bowls and garnish with wild garlic blossoms.
