Baby broad beans and peas with rice and mascarpone

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g broad beans
• 2 300 g peas
• 3 1 spring onion (scallion)
• 4 3 tablespoons olive oil
• 5 300 g cooked rice
• 6 50 g Mascarpone
• 7 parsley
• 8 1 chive flowers (optional)
• Total weight: 1,120 grams

Times:

Preparation	Cooking	Start to finish
23 min.	14 min.	37 min.

Step by step recipe

1	Prepare 300 g broad beans. Choose very young ones that you can use whole. See these tips.
2	Cut into small chunks.
3	Boil until tender..
4	Drain and cool under cold running water, then dry in a salad spinner and set aside..
5	Using the same pan of water, cook 300 g peas until tender.
6	Drain, cool under cold running water, and set aside.
7	Prepare 1 spring onion (scallion).
8	Heat 3 tablespoons olive oil in a large pan. When good and hot add the spring onion. Salt, pepper and cook for 1 minute.
9	Add the vegetables and mix.
10	Add the rice and mix again.
11	Finish by adding 50 g Mascarpone. Leave to heat through for a few minutes. Just before serving add the chopped parsley.
12	Serve with a drizzle of olive oil or lemon juice, whichever you prefer, and garnish with a few chive flowers, if you have them.

Remarks

You can use cancoillotte instead of mascarpone, as it works well.
If you don't have baby broad beans, use the larger ones, shelled.

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