Brown Rice with Asparagus, Spinach and Almonds
Ingredients Method 1.Heat oil in medium saucepan; cook leek, stirring, about 10 minutes or until leek softens. Add rice; stir to coat in leek mixture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 teaspoons olive oil
- 1 leek (350g), sliced thinly
- 1 1/2 cup (300g) brown long-grain rice
- 1 1/4 cup (310ml) water
- 1 cup (250ml) chicken stock
- 170 grams (5½ ounces) asparagus, trimmed,chopped coarsely
- 40 grams (1½ ounces) baby spinach leaves
- 1/4 cup (35g) roasted slivered almonds
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