Steamed rice and spring vegetables

Steamed rice and spring vegetables

By
From
Nature
Serves
4
Prep
30 mins
Cooking time
30 mins
Photographer
Françoise Nicol

AD— This is an essentially Mediterranean dish and all the flavours are concentrated when you steam it like this. Be careful with the salt, as you will need less if you’re using chicken stock and more if you’re using water.

PN— Yes, very much a Mediterranean dish, and with all the basic ingredients of the Mediterranean diet that is so good for your health, with grains, vegetables and olive oil.

Ingredients

Quantity Ingredient
16 small green asparagus spears
1 small leek
16 runner beans
4 young violet “poivrade” artichokes
4 small fresh onions
100g shelled fresh peas
100g shelled broad beans
400ml Chicken stock
or 400ml water
2 tablespoons olive oil
salt
200g basmati rice
1/4 Salt-preserved lemons
a handful wild rocket
A splash olive oil

Method

  1. Scrape and wash 16 small green asparagus spears, cut the tips into 6 cm lengths and slice all the tender part of the bases into rounds. Remove the outer leaves and wash 1 small leek and 16 runner beans and cut them into rounds.
  2. Turn 4 young violet “poivrade” artichokes, cut into four, remove the choke and sprinkle with lemon juice.
  3. Peel and wash 4 small fresh onions and cut into rounds (don’t throw away the stalks). Prepare 100 g of shelled fresh peas and 100 g of shelled broad beans.
  4. Preheat the oven to 170 °C.
  5. Heat 400 ml of chicken stock or water in a pan.
  6. Heat a flameproof casserole dish with 2 tablespoons of olive oil. Add all the vegetables together, salt and cook on the hob for 2 minutes, stirring gently.
  7. Add 200 g of basmati rice and stir until it is translucent. Pour in the chicken stock (or water), stir briefly, taste and correct the seasoning.
  8. Cover the casserole dish with a lid and put in the oven for 17 minutes.
  9. Then take it out and leave to rest for 10 minutes.
  10. Rinse a quarter of a salt-preserved lemon and slice thinly. Remove the tips of the onion stalks you set aside and chop the rest. Rinse and thoroughly dry a handful of wild rocket.
  11. Gently stir the rice and vegetables, add the preserved lemon, onion stalks and rocket along with a splash of olive oil. Serve immediately in the casserole dish or on individual plates.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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