- 3 T butter
- 1 onion
- ¼ cup pine kernels (plus extra for serving)
- 220 g long grain rice
- ¼ cup currants
- 2 cups organic vegetable stock
- salt to taste
- 4 baby marrows. cut into thin strips
- 2 T canola oil
- 200 g mixed mushrooms, halved
- 12 young waterblommetjies
- 16 spears baby broad beans or peas
- 2 T parsley, chopped
- freshly ground white pepper to taste
- 1 bunch spring radishes, chopped, for serving
Melt the butter in a saucepan over a medium heat. Add the onion and sauté until translucent. Add half the pine kernels and the rice and stir until all the rice grains are coated with butter.
Add the currants, stock and salt, cover and cook for 20 minutes.
Brush the baby marrow strips with 1 T canola oil and sear in a griddle pan until just done. Repeat the process with the mushrooms, starting with the fleshy ones and adding the smallest ones last, searing for just a few seconds.
Steam the waterblommetjies, asparagus and broad beans or peas until al dente.
Dry-roast the remaining pine kernels, taking care not to burn them.
Fluff up the cooked rice using a fork, stir in the broad beans and parsley and divide between 4 warm plates. Place the remaining vegetables on top of the rice and sprinkle with the roasted pine kernels.
Serve with the crunchy, peppery radishes and extra pine kernels on the side.