Recipe type: main dish

Prep time: 30 min

Total time: 45 min

Serves: 4

This recipe is developed by Cris Pisanifrom ‘Chief Chef Shanghai’.

“This is a typical spring dish, light andrefreshing! For dinner or lunch, it’s perfect to prepare in advance and store in the fridge.”

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ingredients

250 gr rice

125 gr cooked peas

4 asparagus, blanched for 10 min, hard part removed

½ red bell pepper

½ yellow bell pepper

20 mixed pitted olives, halved

1 teaspoon saffron or turmeric powder

a few tablespoons of extra-virgin olive oil

salt and pepper

instructions

Cook the rice in salted boiling water, according to package instructions. At half time, add a teaspoon of saffron (or turmeric), so the rice can absorb the powder.

When it’s cooked, drain it and spread it on a clean kitchen cloth. Let cool.

Wash and slice the peppers, remove all the seeds and white part.

In a pan, cook them in a few tablespoons of oil, season with salt and pepper and let cool.

Put all the ingredients in a large serving bowl, add a few tablespoons of oil, toss and place the asparagus on top. Adjust seasoning if needed. Keep refrigerated until serving.

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