This is a great side dish – fast, flexible and easy (cooks in 1 pan)! I serve it with fish, but it would also go great with chicken. You can use it with any style of rice. Try different vegetables, too!
Original recipe makes 4 servings
Ingredients
1/2 tablespoon butter
1 onion, chopped
10 spears fresh asparagus, trimmed and cut into 2 inch pieces
1 zucchini, 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
2 cups water
1 cup uncooked long-grain white rice
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PREP
15 mins
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COOK
30 mins
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READY IN
45 mins
Directions
- 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 powder, cayenne pepper, salt, and pepper. Cook and stir until vegetables are coated with the seasonings.
- Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.
Nutrition
Calories: 210 kcal
Carbohydrates: 43.1 g
Cholesterol: 4 mg
Fat: 1.9 g
Fiber: 2.6 g
Protein: 5.2 g
Sodium: 23 mg