Asparagus and zucchini rice

    Asparagus and zucchini rice


    43 people made this

    This is a great side dish or a vegetarian main - fast, flexible and easy (cooks in 1 pan)! I serve it with fish but it would also go well with chicken. You can use it with any style of rice and try different vegetables, too.

    Serves: 4 

    • ½ tablespoon butter
    • 1 onion, chopped
    • 10 spears fresh asparagus, trimmed and cut into 5cm pieces
    • 1 large zucchini, sliced
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • ¼ teaspoon dried thyme
    • 1 clove garlic, finely chopped
    • 1 pinch cayenne pepper or chilli powder
    • salt and pepper to taste
    • 2 cups (500ml) water
    • 1 cup (155g) uncooked long-grain white rice

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes. Stir in asparagus and zucchini and saute 5 minutes, or until tender. Season with oregano, basil, thyme, garlic, cayenne pepper, salt and pepper. Cook and stir until vegetables are coated with the seasonings.
    2. Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

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