PILAF RICE WITH BROAD BEANS AND GREEN BEANS
- 350 g I FRESCHI DI CAMPO extra fine green beans
- 350 g Basmati rice
- 200 g broad beans
- 2 tomatoes
- 2 small onions
- 750 ml vegetable stock
- 1 piece ginger
- 4 tablespoons grated Parmesan cheese
- extra virgin olive oil
- salt and pepper
How to prepare
Finely chop the 2 onions and gently fry them in a saucepan with 3 tablespoons oil.
Add the rice and cook for 5 minutes.
Pour in the hot vegetable stock, then add the peeled and thinly sliced ginger.
Cover and then bake the rice in a preheated oven at 170°C for about 18 minutes, without stirring.
Boil the green and broad beans in plenty of salt water.
Once cooked, place the rice in a serving dish, add all the beans and the 2 tomatoes, cleaned and diced.
Drizzle with a little oil and season with salt, pepper and a handful of finely chopped coriander.