Asparagus and zucchini rice

    Recipe Picture:Asparagus and zucchini rice
    2

    Asparagus and zucchini rice

    (49)
    45min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (49)

    Reviews in English (34)

    by
    24

    This side dish I agree is easy and makes good size portions, but I would recommend using a chicken, vegetable or even beef broth instead of water for more depth of flavor. The spices are strong (I would have held back a little on the thyme), but compliment the veges. Cooking the vegetables with the rice makes them mushier than I would have liked, so I may not cook them much first next time. I also added fresh mushrooms and topped with parmesan cheese when served. Husband generally liked this, so we will try it again.  -  22 May 2003  (Review from Allrecipes USA and Canada)

    by
    15

    Very good! I used couscous instead of rice(1 cup water + 1 Cup couscous)and I mixed it all together once the couscous was steamed and fluffed. I will probably make it the same way with the rice because I afraid that the veggies might be overcooked for my taste. I will be making this again with rice, couscous or maybe even pastas like orzo and risi. Thank you for this versatile gem!  -  02 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    14

    Not the greatest. It had a good flavor, but cooking the veggies WITH the rice for so long made them mushy. If I make again, I will add the veggies for the last couple of minutes the rice is simmering.  -  25 Jan 2007  (Review from Allrecipes USA and Canada)

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