Vegetarian rice

• Prepare a vegetable stock.  
• Cut the vegetables:
• The onion into brunoise
• Dice the green pepper, zucchini, carrot and aubergine.
• The mushroom into quarters.
• The green beans into rhombus.
• Simmer the onion; add the green pepper, the mushroom, the zucchini and the aubergine (in this order).
• Boil the carrot, the green beans and the wild asparagus. 

Elaboration of the rice:

• Heat simmered vegetables with oil.
• Add the rice and sauté.
• Cover with the stock, using double or triple of the amount of rice depending on the temperature of the oven.
• Add the carrot and the green beans and distribute evenly careful not to move the rice too much and allow to boil, add salt and lemon, place in the oven for 15 to 20 minutes.
• Place the wild asparagus on top and let stand covered for 10 minutes.