Preparation: 10'
Cooking: 25'
Servings: 4
INGREDIENTS
400 gr. Carolina rice
400 gr. asparagus
1500 ml vegetable broth
100 ml SPARTA LEMON olive oil
Juice of 1 orange
1 orange zest (unwaxed)
1 lemon zest (unwaxed)
1 lemon lime zest (unwaxed)
50 gr. grated parmesan
Salt, freshly ground pepper
DIRECTIONS
In a large saucepan boil the vegetable broth. Add the rice and cook for 20 minutes. At the same time, clean the asparagus and chop the thick and hard stalks. Put half the lemon olive oil in a large wok or non-stick pan to heat. Add the asparagus and sauté for 8-10 minutes until soft. Quench with orange juice and season with salt and pepper. Using a slotted spoon, transfer the rice directly from the pan to the wok. Add the zests, basil, salt and pepper. Stir the wok to mix well and pour the pilaf on a large plate. Sprinkle with the remaining olive oil with lemon and sprinkle with parmesan and freshly ground pepper. Serve immediately.