Vegetable Rice
This is how spring tastes! Try the simple and healthy Spoonsparrow recipe for vegetable rice.
Ingredients
- 300 g long‑grain rice
- Salt
- 300 g green asparagus
- 100 g Sugar snap peas
- 100 g peas
- 200 g Broccoli florets
- 200 g thick green beans
- 1 bulb fennel
- 1 yellow bell pepper
- 3 artichoke hearts (canned)
- 1 tbsp butter
- 2 tbsp parsley
- 1 tsp chili flakes
- 1 Garlic clove
- 150 ml Vegetable broth
- pepper (ground)
Instructions
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1.
Cook the rice in plenty of salted water until al dente.
-
2.
Wash the asparagus, trim ends and cut into pieces. Boil in salted water for 6‑8 minutes until crisp‑tender. Wash and clean sugar snap peas, peas, broccoli, and green beans. Trim fennel, remove tough core, and slice into strips.
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3.
Blanch all vegetables except fennel in boiling salted water for about 5 minutes, then drain and shock in ice water. Slice the bell pepper into strips after washing, de‑seeding, and cleaning. Drain artichoke hearts and cut into halves.
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4.
Heat butter in a pan and sauté the vegetables. Stir in parsley and chili flakes. Add the crushed garlic clove. Pour in vegetable broth, mix in the cooked rice, season to taste. Serve the vegetable rice arranged in bowls.
