Rice primavera

02048 RICE SPRING INGREDIENTS 250 g rice; 1 package of frozen peas; 4 artichokes; 250 g green beans; 1 large carrot; 1 bunch of spring onions; 1 clove of garlic; 4 tablespoons of oil; salt, saffron; Vegetable broth; 750 g of vegetables for broth; (carrot, onion, leek, celery, cabbage, etc.); fresh herbs; (Sage, parsley, etc.); Salt; Prepare a vegetable broth with all cut to pieces, one tablespoon of chopped herbs, with two litres of water and salt.

Simmer for an hour, then by casting aside the broth.

Put in a pan with oil the onions, fry over a low heat, then add the chopped garlic, the bottom of artichokes cut into four pieces and it diced carrot, peas and green beans made into small pieces, sauté for a few minutes.

Wash the rice, drain and place in a saucepan with 3/4 of lt.

cold water.

Cook with lid for 5 minutes on high heat, then lower the heat and cook for 20 minutes.

Drain and combine it with the vegetables.

Put salt and saffron and cook everything for 20 minutes, gradually pour the hot vegetable broth.

Once cooked let it sit 10 minutes for rice, ground of salt if necessary.