Rice with Green Asparagus, Carrots, Pine Nuts and Peanuts
In spring, hardly any other vegetable is as eagerly awaited as asparagus - for good reason: the spears contain hardly any calories and score points with a lot of potassium, vitamin C and secondary plant substances! These include anthocyanins, carotenoids and sulphur-containing sulphides, which can keep bacteria in check.
There are over 100,000 different varieties of rice worldwide - including the fragrant rice to which Basmati belongs. Jasmine rice exudes a more floral aroma. If you pay attention to the designation "whole grain" or "nature" when you buy it, it also contains valuable ingredients such as silver skin and germ buds.
Ingredients
Preparation steps
Cook the rice according to package directions in salted water and then drain well.
In the meantime, peel the carrots and cut them lengthwise into thin strips. Clean and trim the mushrooms and also cut into slices. Rinse the asparagus, peel the bottom third and cut 1 cm from the bottom (approximately 1/2 inch). Cut the asparagus into slices.
Heat the olive oil and the butter in a large frying pan and fry the asparagus over medium heat for about 5 minutes. Season with salt and pepper. Add the carrots and mushrooms and fry for another 3-4 minutes, turning occasionally. Add the rice, peanuts and pine nuts and heat through. Season with salt and pepper.
Serve immediately.