Trio of grains rice wheat oats and asparagus as a pasta substitute is an excellent alternative as a first course and the advantage is in preparing everything well in advance, especially now in July, when the heat is felt more than ever.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 405.86 (Kcal)
- Carbohydrates 53.36 (g) of which sugars 3.66 (g)
- Proteins 7.78 (g)
- Fat 14.78 (g) of which saturated 2.05 (g)of which unsaturated 0.08 (g)
- Fibers 4.58 (g)
- Sodium 988.01 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.3 oz grain mix
- 4.4 oz asparagus
- 1 clove garlic
- 1 onion
- 1 carrot
- 1 shallot
- to taste salt
- to taste pepper
- 2 tbsp extra virgin olive oil
- 2 sprigs parsley
- Half glass white wine
Tools
- Pot
- Pan
Steps
I clean the asparagus, set aside some tips to use for plating decoration, and cut the rest of the stems into small pieces. I put in the pan along with two tablespoons of oil, the whole garlic clove, and the onion with the shallot finely chopped, let it brown and pour in half a glass of white wine, add the asparagus, and half a glass of water, cover and cook for five minutes. After the time has elapsed, add the grain trio: rice, wheat, and oats, meanwhile heat some water to add as cooking progresses as needed. In 18 minutes, the rice, wheat, and oats trio is ready, I add the asparagus tips (previously blanched), chopped parsley, freshly ground black pepper, and extra virgin olive oil. Ready to serve.
Here is a very versatile first course, ideal to consume cold for hot and muggy days, but also delicious hot for very cold winters.
FAQ (Questions and Answers)
Can I use frozen asparagus?
Of course, you can use frozen asparagus, which is why the dish can be prepared all year round without waiting for asparagus season, which is really short: from March to June.
