Servings:
4
Prep time:
35
Cooking time:
45
INGREDIENTS
- - 300 g of raw whole rice
- - 400 g of asparagus
- - 300 g of potatoes
- - 8 spring onions
- - 6 radishes
- - 1 tablespoon grated fresh ginger
- - 20 mint leaves
- - Oil
- - salt
INSTRUCTIONS
- Pour the rice into a saucepan, cover with 1 liter of water and boil it low for 45 minutes at low heat drying it. Peel the asparagus by removing the hard end, fast rinse and cook in steam for 8 minutes: let them crisp, keep the cooking water.
- Separate the tips from the asparagus and cut the stalks into small cubes ; peel onions maintaining a good portion of green and slice them ; peel the potatoes , cut into cubes and keep them in cold water.
- Put in a pan large enough to hold the rice once cooked, 4 tablespoons of olive oil , grated ginger and spring onions ; cover and let cook for 15 minutes on low heat ; Then add the drained potatoes , salt , cover again and cook for another 10-12 minutes, basting with the cooking water of the asparagus if necessary.
- Divide the rardishes into 8 wedges. Add the cooked rice to the fried vegetables and diced stalks of asparagus , stir well with salt and leave flavor briefly . Put the pressed rice into 4 little oiled bowls, remove after 5 minutes and put them in the center of the plates and decorated with bits of asparagus , mint leaves and slices of radish. Serve immediately.
