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Wholegrain rice with asparagus, tomato and zucchini

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Ingredients for 2 servings:

  • 6 stalk(s) asparagus, green
  • 6 stalk(s) asparagus, white
  • ½ small zucchini
  • 1 piece(s) leek, approx. 10 cm or spring onion
  • 6 m.-large tomato(s)
  • 1 tbsp oil
  • 1 cup brown rice, parboiled 15 minutes
  • 2 cup(s) water, vegan broth also works
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

The cup holds 125 ml. Cut off the bottom of the asparagus. Peel the white asparagus. Finely chop both types of asparagus. Then finely chop the zucchini, leeks, and tomatoes. Briefly sauté the vegetables in oil. Add the rice. Deglaze with water or stock and simmer for about 25 minutes (the cooking time will increase from 15 to about 25 minutes due to the vegetables). Season to taste and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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