VERDE VALLE / RECIPES / Rice with broad beans

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Rice with broad beans

Serve 4 Ingredients: 1 cup Extra long grain rice Verde Valle®, cooked , 1 ½ cups chicken soup , 2 small spring onions, sliced , 200 gr. zucchini, chopped in cubes , 2 tablespoons olive oil , 150 gr. fresh broad beans, peeled , 1 ½ cups of water , ¼ cup white wine , 2 tablespoons lemon juice , 1 tablespoon fresh parsley, chopped , ½ cucumber, peeled without seeds, chopped in cubes,
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Rice with broad beans

Rice with broad beans and a touch of white wine, fancy some?

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ingredients

1 cup Extra long grain rice Verde Valle®, cooked

1 ½ cups chicken soup

2 small spring onions, sliced

200 gr. zucchini, chopped in cubes

2 tablespoons olive oil

150 gr. fresh broad beans, peeled

1 ½ cups of water

¼ cup white wine

2 tablespoons lemon juice

1 tablespoon fresh parsley, chopped

½ cucumber, peeled without seeds, chopped in cubes

PREPARATION

PLACE chicken soup in a pot along with rice. Place it over heat, when it starts boiling, reduce heat, cover and let it settle until rice softens and liquid consumes. BOIL broad beans in water with a little bit of salt until they soften. ADD oil in a hot frying pan, fry onions with the broad beans; add zucchini and mix until everything integrates. Pour wine and let it rest until it evaporates. TAKE away from heat. Add lemon juice, salt and pepper to your taste. SERVE in a bowl and mix cooked rice with vegetables, parsley, and cucumber.
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