Asparagus-Zucchini Rice recipe

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Ingredients

½ tablespoon butter
1 onion, chopped
10 spears fresh asparagus, trimmed and cut into 2 inch pieces
1 zucchini, sliced
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
⅛ teaspoon garlic powder
1 pinch cayenne pepper
salt and pepper to taste
2 cups water
1 cup uncooked long-grain white rice

Nutrition Info

210 calories
carbohydrate: 43.1 g
cholesterol: 3.8 mg
fat: 1.9 g
fiber: 2.6 g
protein: 5.2 g
saturatedFat: 1 g
servingSize: -
sodium: 23.1 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes. Stir in asparagus and zucchini, and saute 5 minutes, or until tender. Season with oregano, basil, thyme, garlic powder, cayenne pepper, salt, and pepper. Cook and stir until vegetables are coated with the seasonings.

  2. Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

Recipe Yield

4 servings

Recipe Note

This is a great side dish - fast, flexible and easy (cooks in 1 pan)! I serve it with fish, but it would also go great with chicken. You can use it with any style of rice. Try different vegetables, too!

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