400 g of brown rice
16 fine green asparagus spears
200 g of well-rinsed and cooked vetch, for 5 minutes in boiling water
200 g of separated broccoli florets, blanched for 1 minute
200 g of separated cauliflower florets, blanched for 1 minute
1 finely chopped onion
700 g of fresh or frozen peas
1 large sprig of thyme, finely chopped
1 tablespoon of finely chopped parsley
1.5 liters of hot chicken broth
2 tablespoons of olive oil
25 g of butter
Salt and black pepper to taste
400 g of brown rice
16 fine green asparagus spears
200 g of well-rinsed and cooked vetch, for 5 minutes in boiling water
200 g of separated broccoli florets, blanched for 1 minute
200 g of separated cauliflower florets, blanched for 1 minute
1 finely chopped onion
700 g of fresh or frozen peas
1 large sprig of thyme, finely chopped
1 tablespoon of finely chopped parsley
1.5 liters of hot chicken broth
2 tablespoons of olive oil
25 g of butter
Salt and black pepper to taste
Heat the oil in a large skillet over low heat and cook the onion for 3 minutes
Add the rice and cook for 2 minutes
Add the chicken broth, salt, and pepper, then bring to a simmer
Cover and cook for 30 minutes over low heat
After 30 minutes, without removing from heat, add the peas, thyme, and parsley
Stir carefully
Pile the asparagus, cauliflower, and broccoli on top of the rice
Re-cover and let cook for an additional 10 minutes
Remove from heat, add the butter, stir carefully, and serve hot.
