- 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
- 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.
- Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.
03/13/2017
recipepes.com
asparagus-zucchini rice, recipe
PT15M
PT1H
5
455 calories
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