Asparagus-Zucchini Rice Recipe

Name: Asparagus-Zucchini Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon butter; 1 onion, chopped; 10 spears fresh asparagus, trimmed and cut into 2 inch pieces; 1 zucchini, sliced; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon dried thyme; 1/8 teaspoon garlic powder; 1 pinch cayenne pepper; salt and pepper to taste; 2 cups water; 1 cup uncooked long-grain white rice

Servings: persons

1/2 tablespoon butter
1 onion, chopped
10 spears fresh asparagus, trimmed and cut into 2 inch pieces
1 zucchini, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1 pinch cayenne pepper
salt and pepper to taste
2 cups water
1 cup uncooked long-grain white rice

1
In a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes.
2
Stir in asparagus and zucchini, and saute 5 minutes, or until tender.
3
Season with oregano, basil, thyme, garlic powder, cayenne pepper, salt, and pepper.
4
Cook and stir until vegetables are coated with the seasonings.
5
Pour water into the vegetable mixture, and stir in rice.
6
Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 tablespoon butter, 1 onion, chopped, 10 spears fresh asparagus, trimmed and cut into 2 inch pieces, 1 zucchini, sliced, and more.

Yes, Asparagus-Zucchini Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-Zucchini Rice

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