Preparation :
10 min
Cooking :
26 min
- 240 gr of Rice
- 2 bunches of asparagus (medium size)
- 2 kiwis
- 3 leaks
- 1 Granny Smith apple
- Blend of dried herbs (parsley, coriander, chervil…)
- 1 tablespoon of head of broccoli (mixed on a powder)
For the cucumber « tapenade » : - 1 cucumber
- 1 dash of olive oil
- 1 dash of green tabsco
- Salt
Pepper
For the dressing: - 2 tablespoons of olive oil
- 1 teapsoon, of white balsamic vinegar
- 1 tablespoon of dried herbs
- Salt and pepper
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Fill the vitaliseur’s tank one-third full with water to make it boil.
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Cook your rice in the soup pan for 20 minutes (in one and a half volume of water)
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In the meantime, process your cucumber in the juice extractor and save the pulp that you spice up with a dash of olive oil, green tabasco, salt and pepper
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Season your rice with the cucumber tapenade, salt and pepper. Put aside
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Cut your leaks in fine slices and your asparagus in pieces of 10 cm. Place your leaks on the perforated cooking basket for 6 minutes cooking and add the asparagus after 3 minutes cooking. Set aside
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Cut your kiwi in slice and your apple using a mandolin slicer. Set aside
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Make a dressing while mixing all the ingredients
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Arrange rice in a bowl, then add the set aside ingredients. Add broccoli powder and dried herbs with a dash of dressing on top of your bowl.