Venus rice and soup

200 gr. Venus rice

500 gr. pumpkin

Seasonal vegetables of your choice: for this recipe I used asparagus, artichokes, zucchini, yam and leek

With little you can create delicious dishes, healthy and respectful to the seasonality of the ingredients

Cook the Venus rice by boiling in 3 times its volume of water
cook the vegetables: with the pumpkin I made a soup and cubes to cook in the oven
I used the leek as the base of the paste and also cut into rounds for the oven
I cooked the artichokes and the asparagus in a pan
I sliced a yam and cooked in the oven
with left over rice I created a crispy waffle pressing the rice in a pastry ring and cooking in the oven
with just a few healthy, seasonal ingredients I created a tasty and very, very sustainable lunch!!