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Saba spring rice

Saba spring rice


    • 350 gr. basmati rice
    • 4 leeks
    • 3 carrots
    • 250 gr. green peas
    • 1 tsp thyme
    • 3/4 fresh mint leaves
    • pinch of curry
    • 5/6 sage leaves
    • 125 gr. cooked ham cut in cubes
    • 3 eggs
    • 3 tblsp saba la Cà dal Non
    • 1 tblsp BALSAMOSABA 3
    • BALSAMOSABA 6 to finish
    • salt
    • EVOO


    1. Rince the rice in cold water and then cook it in abundant salted water till al dente.

    2. In the meanwhile stir fry the green peas with mint, pay attention that the peas are left crunchy. then add the ham and stir fry it quicly with the peas.


      Clean the leeks and cut them in round slices.

      Take three of them and soften the leeks in a pan in a little EVOO and add a splash of Balsamosaba 3. Let them cool down. Keep one leek to cook with the carrots.

      Whisk the eggs in a bowl and add curry, the leeks and the trimmed sage leaves.

      Cook the batter in a pan till the omelette is steady, then cut it in pieces with a fork.

    4. Peel the carrots and cut them in round slices. Make them sauté in a pan together with the remaining leek, the thyme and 1 tblsp saba. Keep them crunchy.

    5. To serve, put the rice in a wok together with the carrots, the greenpeas and the omelette, stir-fry it quickly together with 2 tblsp SABA and serve with a little BALSAMOSABA 6.

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Suitable Drinks

  • White Wine

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