Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 500 g of asparagus
- - 250 g of wild red rice
- - 200 g of yellow potatoes
- - 2 cloves of garlic
- - 1 tablespoon grated fresh ginger
- - 400 ml of milk
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Place the rice in a pot, cover with 750 ml of salted water, put the lid on and cook for 35-40 minutes over low heat, until it has absorbed all the liquid.
- Peel the asparagus, set aside the tips of the stems and cut the rest into thin rounds. Blanch the tips for 2-3 minutes and drain them in ice water to preserve the color.
- Get the minced garlic and ginger together golden in a pan with 4 tablespoons of olive oil. Add slices of asparagus and potatoes cutted into small cubes, add a little saltand fry for 5 minutes. Then reduce heat and continue for 30 minutes, pouring milk into it several times and stirring regularly. Blend all the ingredients deriving a cream finish.
- Serve the rice covered with cream and decorated with asparagus tips.
