Venere rice with asparagus cream and fresh broad beans

Venere rice with cream of asparagus and broad beans, the recipe for a spring first course without gluten or ingredients of animal origin that is really tasty

Venus rice with asparagus cream and fresh broad beans, here it is prescription (vegan) of a first course all spring and gluten-free, therefore also suitable for people with celiac disease. With a delicate and well-balanced flavor, this dish is certainly an alternative and captivating way to serve seasonal vegetables and legumes on the table.

This variety of black rice it is grown on our peninsula, in the Po valley and is rich in sali mirali, low in sodium and aphrodiasic properties are also attributed to it, hence the reference of its name to the Goddess of love.

It is possible to prepare this recipe by dividing the various cooking phases into different moments. Venere rice with asparagus and broad bean cream can be served both hot and at room temperature.

Ingredients

350 gr of Venere rice
500 g of asparagus
60 gr of bean pods
1 clove of garlic
extra virgin olive oil to taste
Salt to taste

Preparation Time:
10 minutes
Cooking time:
40 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare Venere rice with asparagus and broad bean cream: procedure

Srinse and clean the asparagus;
to peel the garlic,
cut cut the asparagus into pieces and keep the tips aside,
put the stalks just cut in a pan with the garlic and oil, brown, cover with water and cook until the asparagus becomes soft,
cooking when finished, drain them with a slotted spoon and put them in a food processor to make a puree, then season with salt and set aside.

In the pan cooking time, add the rice, toast it together with the asparagus tips, season with salt, cover with water and cook, stirring often and adding more water if necessary,
meantime shell the beans.
When the rice will be cooked and the cooking water will have been used up,

it will be possible Serve the dish by serving, for example, the rice on a bed of asparagus cream and garnish with the broad beans and asparagus tips, or you can mix the cream with the rice, the tips and broad beans.