Friday, June 17, 2011

Asparagus with wild rice

Ingredients: For 4 people: 320 grams of rice (Long & Wild Rooster), 800 grams of asparagus, 100 grams of chopped onion, 50 grams of hazelnuts, toasted and chopped 4 tablespoons extra virgin olive oil, 1 tablespoon of nut-free powder glutamate. Difficulty: easy. Preparation: 45 minutes. Preparation: Clean and cook the asparagus in a little salted water.

Add nuts and cook in water for 10 minutes. Keep the cooking water. In another saucepan add the oil, add the finely chopped onion and when it starts to brown, add the rice. Stir for 5 minutes, adding water little by little, asparagus and more water if necessary. Bake for 15 minutes. Add salt to taste at the end of cooking add the asparagus making sure that they are all tender.

Serve the dishes and sprinkle with coarsely chopped hazelnuts.

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