Mixed Spring Vegetables with Nut Rice

Ingredients

• 200 g cooked natural rice
• Salt
• 1 bunch scallions
• 1 bunch white asparagus
• 150 g sugar snap peas
• 2 carrots
• 1 tbsp butter
• 100 ml Vegetable broth
• 100 ml heavy cream
• 1 tsp horseradish (jarred)
• freshly grated nutmeg
• 2 tbsp freshly chopped parsley
• 30 g chopped peanuts
• 30 g chopped hazelnuts
• 2 tbsp nut oil

Instructions

1. 1.

   Cook the rice in 400 ml boiling salted water.

2. 2.

   Wash, trim and cut the scallions diagonally into ~3 cm pieces.

3. 3.

   Peel the asparagus and parboil in salted water for 10-15 minutes. Shock, drain, then cut into ~3 cm pieces.

4. 4.

   Wash, trim sugar snap peas and halve or third them according to size.

5. 5.

   Peel carrots and dice small.

6. 6.

   Sauté all vegetables in hot butter, deglaze with broth and cream, simmer for about 5 minutes and reduce slightly. Season with horseradish, salt and nutmeg, then add parsley at the end.

7. 7.

   Fry nuts in hot oil, then add rice and arrange on plates with the vegetable mixture. Press rice into a form if desired before serving.