Asparagus red rice

It was not long ago that I used red rice for the first time and I assure you that I've already surrendered to this variety. Besides being rich in fiber, it has a vivid flavor and brings a lot of joviality to the dish.

Ingredients for rice:

100 gr of red rice

1.75 L of water

2 Tbsp of extra virgin olive oil

1 onion

1 clove of garlic

250 gr of asparagus

125 gr of radishes

2 Tbsp of tomato pulp

salt and black pepper to taste

1/2 tsp of ground ginger

1/2 tsp of ground cumin

Ingredients for the crunchy mixture:

1 drizzle of extra virgin olive oil

20 gr of walnut kernels

10 gr of pumpkin seeds

10 gr of sunflower seeds

1/3 tsp of salt

1/3 tsp of ground cumin

Instructions:

- Put the rice in a strainer and wash it very well under running water. Pour the rice into a glass container with a lid. Add boiling water until all the rice is submerged, cover the container with the lid and let the rice rest for at least 6 hours. Then, waste the water.

- Pour 1.75 L of water into a pan. When the water is boiling, put the rice in the pan and let it boil for about 35 minutes. Stir occasionally to make sure the rice doesn't stick to the bottom of the pan. Then, drain the water from cooking the rice and let the rice rest, uncovered, for 10 minutes.

- Peel the onion and garlic clove and finely chop them. In a non-stick pan, place the two tablespoons of olive oil and, when it is hot, add the onion and the garlic. Sauté over medium heat until the onion is translucent, stirring constantly.

- Wash the asparagus and the radishes carefully. Prepare the asparagus, wasting their feet, and cut them into small pieces. Cut the radishes into thin slices. Add the asparagus and radishes to the pan and cook over medium heat for 2 minutes.

- Add the tomato pulp and cook the asparagus, radishes, onion and garlic for another 3 minutes, stirring regularly.

- Finally, add the rice and season with salt, pepper, ginger and cumin. Over low heat, reheat the rice for about 5 minutes.

- In a small non-stick frying pan, pour a drizzle of olive oil and add the walnut kernels broken into small pieces, the pumpkin seeds and the sunflower seeds. Season with salt and cumin. Over medium heat, toast this mixture for about 2 minutes, or until it is golden-brown.

- Lay out a bit of rice in each plate and, around it, add the walnuts and seeds.

Enjoy! :)