I wanted to cook us something quick and light today . . . fresh, and healthy. I remembered seeing this recipe in the June issue of Food to Love and I had everything in the house to make it and so I put it on the menu!
Not only was it incredibly easy to make, but very quick to make also, using a minimum of ingredients
Courgettes (zucchini), asparagus, chicken stock and brown rice. Oh, and a bit of Parmesan cheese and some fresh parsley. Not a lot really!
I used the pre-cooked brown rice that comes in pouches that you can keep in your store cupboard. I always have some of that stored away. It always comes in very handy!
I prepped all of my ingredients . . . cleaning and chopping the vegetables, grating the cheese, and it went together very quickly. I am sure I had it ready and on the table in less than 15 minutes!
I used a gel pot stock, the kind you get from Knorr, and I used the vegetable one which meant that the dish was completely vegetarian. Well, except for the cheese. I know a lot of veggies don't use cheese because it is a milk product and they don't even use anything produced by an animal.
I've never quite understood that myself. I get the not wanting to eat meat bit, but not the not using anything that is produced by animals. Surely there is not a lot wrong with that, but I might not be seeing it in quite the same way as they do.
In any case this is delicious. With lots of color and crunch along with a bit of nuttiness from the brown rice.
I love courgettes and I love asparagus, but if you didn't like those I am sure you could create another combination that would be equally as tasty . . . like green beans and peas . . . or, well, just use your imagination. I think almost any vegetable combination would work . . .
Except for maybe beetroot, that is not unless you want to be eating pink rice!
Some people don't mind eating pink food. I am quite fond of beetroot myself! I hope you will give it a go! It would make a lovely quick and tasty mid-week supper!
*Asparagus and Courgette Rice*Serves 4Printable Recipe
Quick, easy, and delicious. Also very colourful and crunchy. You can add some chopped cooked chicken, steak, or fish to this if you wish.
180ml chicken stock (3/4 cup)1 large courgette, trimmed and coarsley chopped1 large handful of fresh asparagus, trimmed and coarsely chopped500g cooked brown rice (3 1/4 cups)2 TBS coarsely chopped fresh flat leaf parsley80g finely grated Parmesan cheese (1/2 cup)salt and black pepper to tasteExtra Parmesan cheese to sprinkle on the finished dish
Combine the chicken stock, courgettes and asparagus in a deep skillet. Bring to the boil, and then simmer, uncovered, until just crispy tender and the liquid has reduced by half. Add the rice and parsley. Cook, stirring, until heated through. Stir in the cheese and season to taste with salt and pepper. Serve with extra Parmesan cheese for sprinkling on top.
Note - if you want to add cooked chicken or fish, add it with the rice. Make sure it is completely heated through.
For the die hard protein fans in your life you could add some leftover chopped meat of course, but a lovely fried egg also goes very nicely on top. Just saying! Scrumpdiddlyumptious!! Bon Appetit!
