280 g of Chicchi Selvaggi Curtiriso rice
2 small carrots
80 g shelled fresh or frozen peas
10 asparagus
1 spring onion
3 tomatoes
8 tablespoons of
extra virgin olive oil
4 tablespoons of cream mustard
the juice of one lemon
a few sprigs of chives and mint
sale
pepper
Boil the rice for about 14 minutes.
Meanwhile, cut the carrot into small cubes, the asparagus into rounds and the onion into slices. Boil asparagus, carrots, and peas for 10 minutes so that they are browned but crisp.
In a large pan put the oil and onion, over low heat so that the onion softens but doesn’t burn. Turn off the heat, add the mustard and lemon juice, a little bit of salt and pepper.
Sauté the rice and vegetables in the pan with the sauce, add the herbs chopped with scissors and serve lukewarm in small glasses or saucers if you want to use it as an appetizer, or put it in a container to take to your picnic
