Brown rice, asparagus, zucchini, herbs

Ingredients

  • 1 cup medium-grain brown rice
  • 1 cup vegetable stock
  • 2 tbs shallot oil (or extra virgin olive oil)
  • 20g unsalted butter
  •  1 onion, finely chopped
  • 2 garlic cloves, crushed
  •  1 bunch asparagus, trimmed, cut into 1-cm slices
  • 1 zucchini, thinly sliced
  • 1 tsp mint, chopped
  • 75g finely grated parmesan, plus extra to serve
  • 1 tbs lemon juic
  • chopped basil, to serve

Method

  1. Cook the rice as per usual
  2. Meanwhile, heat oil and butter in a large saucepan over medium heat until butter melts. Add onion and garlic, and cook, stirring occasionally, for 10 minutes or until onion starts to caramelise.
  3. Add cooked rice to onion mixture and increase heat to medium-high. Cook, stirring constantly, for 5 minutes or until rice is slightly translucent. Stir through hot stock, reduce to a simmer and cook, stirring occasionally, for 10 minutes or until stock has reduced to desired consistency.
  4. Meanwhile, steam or blanch the asparagus and zucchini until just tender, then drain and refresh.
  5. Combine asparagus, zucchini, lemon, and mint with rice and onion base. Mix through until flavours are consistent. Season.
  6. Remove from heat and serve with parmesan and basil, and extra mint if preferred.