Asparagus and zucchini rice
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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spoon
Ingredients
- 185 grams (6 ounces) asparagus
- 1 zucchini (150g)
- 3/4 cup (180ml) chicken consommé
- 500 grams (1 pound) cooked brown medium-grain rice
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 cup (80g) finely grated parmesan cheese
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Asparagus and zucchini rice
nzwomansweeklyfood.co.nz
Easy Fried Zucchini Recipe With Nakano Rice Vinegar
thismomcancook.com
Asparagus with Rice
bigoven.com
Asparagus and Zucchini Cream Soup
sodelicious.recipes
Risotto with Asparagus (risotto con gli asparagi)
thehappyfoodie.co.uk
Risotto: Asparagus
recipecloudapp.com
Spring risotto with finely grated parmesan recipe
nzwomansweeklyfood.co.nz
Zucchini Rice
purewow.com