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

1. 1.

   Cook the rice in plenty of salted water until al dente.

2. 2.

   Wash the asparagus, trim ends and cut into pieces. Boil in salted water for 6-8 minutes until tender. Wash and clean sugar snap peas, peas, broccoli, and green beans. Clean fennel, remove tough core, and slice into strips.

3. 3.

   Blanch all vegetables except fennel in boiling salted water for about 5 minutes, then drain and shock with ice water. Slice the bell pepper into strips after washing, de-seeding, and cleaning. Drain artichoke hearts and cut into wedges.

4. 4.

   Heat butter in a pan and sauté the vegetables. Add parsley and chili flakes. Peel and press the garlic clove into the mixture. Pour in vegetable broth, stir in rice, season to taste. Serve the vegetable rice arranged in bowls.