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Asparagus
Four vegetables rice
Author:
Les Cultures de chez nous
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Preparation
30
Baking
45
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
300 gr (1 1/3 cup) of rice
100 gr (1/2 cup) of butter
1 onion
750 ml (3 cups) of beef broth
100 ml (1/2 cup) of dry white wine
1 bouquets of artichokes poivrade
12 green asparagus tips
1 freshly peeled bowl of beans
100 gr (1/4 pound) of snow peas
1 lemon
50 gr (1/4 cup) of Parmesan cheese
Salt and pepper up to taste
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Four vegetables rice
From
Sep 25
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Jan 01
Preparation
Broke artichokes stem by keeping 3 cm of the stem (the comestible part). Remove hard leaves and slice sharp edges. Divide in half. Spray with half the lemon juice. Cook 15 minutes into 2 liters (8 cups) of salted and lemon boiling water. Set aside.
Rice preparation ;
Heat beef broth and keep simmering. In a thick bottomed cocotte, heat 70 gr (1/4 cup) of butter at medium heat. Add peeled and chopped onion. Fry for 3 minutes while stirring to melt everything up without burning. Add rice and mix well. Pour white wine and wait for it to be entirely evaporated. Soak with a ladle of broth. When rice has absorbed its liquid, pour another ladle. repeat this operation again and again until rice is entirely cooked. Count up to 18 minutes after the first ladle of broth. Rice must be creamy with firm grains.
Meanwhile, set 3 liters (12 cups) of salted water to boil. When boiling, soak asparagus tips, snow peas and beans. Cook 6 minutes and drain. Refresh beans and peel by simply pressing down with your fingers. Add all vegetables to the cooked rice, remaining butter, salt and pepper then sliced parmesan. Carefully heat for 2 minutes and serve.
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