Asparagus and zucchini rice | Women's Weekly Food
You can use vegetable stock instead of the chicken consommé. Stir a little chopped preserved lemon rind and fresh tarragon into the rice, if you like. Note
Ingredients
- 185 gram (6 ounces) asparagus
- 1 zucchini (150g)
- 3/4 cup (180ml) chicken consommé
- 500 gram (1 pound) cooked brown medium-grain rice
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 1 cup (80g) finely grated parmesan cheese
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