Organic wild rice with vegetables and algae burger
Rinse the rice with cold water and cook until tender in salted water. Drain.
Cut the tip of the asparagus and peel them. Cut the points off, halve them and keep aside. Cut the asparagus stems longitudinally in half and then into small pieces. Remove the outer leaves of the leek stems. Cut them lengthwise in 4 and then into pieces. Make clean the spring onions and chop finely.
Put a pan on the heat with 2 tbsp olive oil and fry the vegetables al dente. Season with salt and pepper. Add the asparagus, the cooked rice and sunflower seeds. Turn the heat a little lower and fry for 5 more minutes. Stir frequently.
Put a pan on the heat with the rest of the olive oil and fry the insects burgers equally on both sides.
Serve with the fried rice, vegetables and finish with a few sprigs of watercress.