Healthy Rice Bowl

Cook the rice in plenty of salted water according to the package instructions. Wash the asparagus, cut off the ends and cut the spears into pieces. Cook in boiling, salted water for 6-8 minutes, until al dente. Wash the mangetout and thaw the peas, broccoli and beans. Blanch in salted water for 2-3 minutes, then drain and refresh in ice-cold water. Wash and core the pepper and cut into strips. Drain the artichoke hearts and cut into wedges. Heat the butter in a frying pan and gently sweat the vegetables. Mix in the parsley and chilli flakes. Peel the garlic and press into the pan. Heat the vegetable stock, mix with the vegetables and rice and season to taste with salt and pepper. Serve in bowls.