Steamed Rice and Spring Vegetables


This green dish is a good alternative for those evenings when you'd rather cook quick but healthy! Asparagus, leek, runner beans, artichoke and peas are reunited for a spring explosion!

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Ingredients (4 servings)
  • 16 small green asparagus
  • 1 small leek
  • 16 runner beans
  • 4 young violet “poivrade” artichokes
  • 4 small spring onions
  • 3 1/2 ounces shelled fresh peas (100 g)
  • 3 1/2 ounces shelled broad beans (100 g)
  • 1 3/4 cups chicken stock (400 ml)
  • 2 tablespoons olive oil
  • 7 ounces basmati rice (200 g)
  • 1/4 salt-preserved lemon
  • a handful wild arugula
  • olive oil
  • salt


Step 1: Vegetables

Scrape and wash the asparagus, cut the tips into 2 1/3 inch (6 cm) lengths, and slice the rest of the tender portion of the stalk into rounds.

Remove the outer leaves of the leek and wash it along with the runner beans. Cut them into rounds.

Turn and quarter the artichokes. Remove the choke, and sprinkle with lemon juice.

Peel and wash the onions, onions and cut into rounds. Set the stalks aside. Shell the peas and broad beans.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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