Creamy rice with green asparagus and sorrel


Creamy rice with green asparagus and sorrel
This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.
43 K 4.7/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: May 5th 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 10 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Creamy rice with green asparagus and sorrel  : Stage 1
Prepare and cook 600 g green asparagus spears, then drain throroughly and cut into small pieces.

Set aside.

Stage 2 - 7 min.
Creamy rice with green asparagus and sorrel  : Stage 2
Pour 200 ml liquid cream into a large saucepan on medium heat. Salt, pepper and bring to the boil.

Stage 3 - 2 min.
Creamy rice with green asparagus and sorrel  : Stage 3
Add 2 handfuls sorrel, roughly chopped, and mix in.

Stage 4 - 1 min.
Creamy rice with green asparagus and sorrel  : Stage 4
Add 400 g cooked rice...

Stage 5 - 1 min.
Creamy rice with green asparagus and sorrel  : Stage 5
...then the asparagus and mix well.

Stage 6 - 3 min.
Creamy rice with green asparagus and sorrel  : Stage 6
Leave just to heat through, as everything is already cooked.

Check the seasoning then serve.

Garnish, if you like, with a few chive flowers.
Remarks
You can easily use white instead of green asparagus, and this can be cooked in advance, even the day before.

For an even creamier texture, replace half the cream with mascarpone.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %250 RDI=20 %370 RDI=60 %1,250 RDI=60 %5,220 RDI: 60 %
Per 100 g3 RDI=1 %20 RDI=2 %30 RDI=5 %100 RDI=5 %440 RDI: 5 %
Per person10 RDI=4 %60 RDI=6 %90 RDI=10 %310 RDI=20 %1,300 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Sulfites
How much will it cost?
  • For 4 people : 12.15 €
  • Per person : 3.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.07 M4.5 7 min.
Salmon and spinach quiche
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17th 2022422 K 14 1 hour 15 min.
Triple-Cheese Pumpkin Gratin
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good to dive into the gratin with a spoon.
January 24th 201697 K4.1 55 min.
Quick flaky pizza
Quick flaky pizza
This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves.
September 26th 2018121 K 40 min.
Onion fondue
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.
March 25th 2020159 K 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page