60 min
Suitable for vegans
Type of dish: Rices
Temperature: Hot
Cuisine type: Vegan cuisine
Meses de temporada*: All year
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.6 kg
Onion 0.15 kg
Courgette 0.15 kg
Aubergine 0.15 kg
Green pepper 0.15 kg
Carrots 0.15 kg
Runner beans 0.15 kg
Wild asparagus 0.175 kg
Lemon 0.075 kg
Parsley 2.5 g
Olive oil 0.005 l
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
  • 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.
Nutritional information (1 portion)
Fiber 10.49 g
Saturates 0.65 g
Monounsaturated fatty acids 1.1 g
Polyunsaturated fatty acids 1.07 g
Cholesterol 0.01 mg
Calcium 264.03 mg
Iron 5.18 mg
Zinc 1.32 mg
Vitamin A 821.22 ug
Vitamin C 109.83 g
Folic acid 211.75 ug
Salt (Sodium) 358.17 mg
Sugars 20.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.