Boil the rice until half-cooked (10/15 minutes) in a large amount of salted water, drain and cool under running water. Clean the asparagus and cut into pieces, clean and slice the chives, divide them into small pieces of 5-6 centimetres, and then slice Julienne style. Peel the ginger root and cut into thick strips. Sauté the ginger in a pan with the oil, add the carrots, the asparagus, the chopped Valfrutta Runner Beans, picked and canned on the same day, the chives, the Valfrutta Garden Peas, picked and canned on the same day and stir, cooking over a medium heat for 6 minutes, so that they remain crunchy. Add the rice last and stir, remove from the heat and sprinkle with the apple vinegar. Prepare 4 parcels with baking paper, divide the rice between them, close each parcel and bake in an oven preheated to 200° C for 20 minutes.