Asparagus and courgette rice

    (49)
    45 min

    Rice is cooked with a mixture of softened onion, courgette and asparagus to make this easy, versatile side dish.


    1 person made this

    Ingredients
    Serves: 4 

    • 1/2 tablespoon butter
    • 1 onion, chopped
    • 10 spears fresh asparagus, trimmed and cut into 5cm pieces
    • 1 courgette, sliced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon dried thyme
    • 1/8 teaspoon garlic powder
    • 1 pinch cayenne pepper
    • salt and pepper to taste
    • 475ml water
    • 185g uncooked long-grain white rice

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a medium saucepan over medium heat, melt the butter; add chopped onion and cook for about 2 minutes. Stir in asparagus and courgette; cook for 5 minutes, or until tender. Season with oregano, basil, thyme, garlic, cayenne pepper, salt and pepper. Cook and stir until vegetables are coated.
    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 & ratings
    Average global rating:
    (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 US | 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 US | 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 US | Canada)

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