Rice pan

We like to cook with onions. Here, a vegetable onion is sautéed in oil and salt.

Cook rice with sun-dried tomatoes. Until the onions are nice and translucent, I wash the green asparagus, cut off the ends and halve or third the asparagus. Zucchini and celery stalks are cut into similar sizes. Then add the vegetables to the onions and fry for another 5 minutes. Keep adding a sip of water so that it doesn’t burn. When the vegetables are al dente, fold in the cooked rice. Serve warm or cold. Both taste delicious!