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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
 

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

NOTES

  • Do not overcook the rice, it should remain fluffy and separate.
  • For a slightly creamier texture, we can add 1–2 tablespoons of hot stock at the end.

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