Name: Aromatic Jasmine Rice with Vegetables
Total time: 35 min
Ingredients: 350 g jasmine rice; 350 ml vegetable stock or water; 50 g green pepper (finely diced); 60 g carrot (diced); 30 g onion (finely chopped); 50 g asparagus (diced); 50 g peas; 15 g garlic purée; 30 ml extra virgin olive oil; Salt (to taste); Freshly ground black pepper (to taste)

AROMATIC JASMINE RICE WITH VEGETABLES

Fragrant jasmine rice cooked with vegetables, olive oil and garlic, light, aromatic and perfectly balanced.

TIME: 35 MINUTES

DIFFICULTY: EASY

SERVINGS: 2

NUTRITIONAL FACTS

Calories

410

Fats

14 g

Saturates

2 g

Carbs

62 g

Sugars

5 g

Protein

9 g

Fibre

6 g

Salt

0.6 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

INGREDIENTS

350 g jasmine rice
350 ml vegetable stock or water
50 g green pepper, finely diced
60 g carrot, diced
30 g onion, finely chopped
50 g asparagus, diced
50 g peas
15 g garlic purée
30 ml extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste

EQUIPMENT

Medium saucepan with lid
Large frying pan
Fine sieve
Knife
Cutting board
Wooden spoon

METHOD

We soak the jasmine rice in plenty of cold water for 10 minutes, then drain well.
We place the rice in a saucepan, add the stock or water, season lightly with salt and bring to a boil.
We lower the heat, cover and simmer until the liquid is absorbed and the rice is fluffy. We remove from heat and keep covered.
In a large frying pan, we heat the olive oil over medium heat.
We add the onion and sauté for 2–3 minutes until soft.
We add the garlic purée and stir briefly until fragrant.
We add the carrot, green pepper, asparagus and peas and sauté for 4–5 minutes, until tender but still vibrant.
We add the cooked rice to the pan and gently mix until everything is evenly combined.
We adjust salt and pepper and serve immediately.