Just Married wanted to come up with a vegetarian dish that would be original and at the same time contain a medley of garden vegetables. With pumpkin, and after adding some wild asparagus, a little butter and some parmesan, the end result is a simple but unctuous rice dish. The contrast between the sweetness of the pumpkin and the saltiness of the wild asparagus and cheese is too good to be true, and has to be tasted to be believed!
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Technical sheet |
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Ingredients: |
Water, Delta del Ebro rice, pumpkin, wild asparagus, chicken, carrot, margarine, cream, leek, onion, olive oil, salt, celery, parsley and pepper. |
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Allergy information: |
Contains celery, milk products. |
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Net weight: |
Tin: 790 g / Accompanying rice: 170 g / 2-3 portions |
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Preservation: |
Store in a cool dark place. |
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Preparation: |
Open, enjoy the aroma and empty the contents into a small pan. Heat until it comes to boil. Next add the rice, turn down the heat and leave to cook for 16 minutes, stirring occasionally. Add grated parmesan as desired, stir once using a wooden spoon and leave to rest for a couple of minutes according to taste. |
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