Lump Behind My Lip Ring

saffron rice salad with pumpkin and asparagus gratin

As I like to mix typical of a season with those typical of another! A little 'imagination, creativity in the kitchen! But Siiiii!

Then, the rice salad universally recognized as a dish of hot weather I have perfectly combined with pumpkin and asparagus! Let's say that it is coming off a rice salad autumn! Well, I admit that asparagus is not really typical then this period, indeed! But come on, buy things once in a while "off season" can be forgiven ....

Ingredients for 4:

320 g of rice carnaroli;

200 g pumpkin,

300 g of vegetable broth;

250 g of olives;

80 g of extra virgin olive oil;

5 g of onion;

some saffron;

1 cl of red wine vinegar, (you can also wanting to avoid .. )

1 shallot;

a bunch of tomatoes;

thyme to taste;

salt and pepper to taste.

Put the saffron to soak in an airtight container (tupperware) for a couple of hours.

Cook the peeled asparagus in lightly salted water, drain and keep the cooking water. Take a boil again and cook the rice for 12 minutes, add the saffron and finish cooking for another 5 minutes. Dried minced shallots in a pan with extra virgin olive oil, add the diced pumpkin and chopped thyme. Cook on medium heat with the dipping broth if necessary. When cooked, add the chopped olives.

Cut the asparagus sticks keeping tips (Which you'll use to seal). Stir in the vegetables to the rice, seasoned with olive oil and red wine vinegar (more if you want, otherwise you can easily avoid) and season with salt and pepper.

Prepare diced tomato, peeled and seeds, pips and take the onion and cut into strips. United is the tomatoes, the onion is all'insalata rice.

Pour into a serving dish, decorated with asparagus tips and serve.

Bon appetit!