Asparagus-Zucchini Rice Recipe -
Asparagus-Zucchini Rice Recipe
  • READY IN 45 mins

Asparagus-Zucchini Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2005

Very good! I used couscous instead of rice(1 cup water + 1 Cup couscous)and I mixed it all together once the couscous was steamed and fluffed. I will probably make it the same way with the rice because I afraid that the veggies might be overcooked for my taste. I will be making this again with rice, couscous or maybe even pastas like orzo and risi. Thank you for this versatile gem!

Most Helpful Critical Review
Oct 27, 2003

This side dish I agree is easy and makes good size portions, but I would recommend using a chicken, vegetable or even beef broth instead of water for more depth of flavor. The spices are strong (I would have held back a little on the thyme), but compliment the veges. Cooking the vegetables with the rice makes them mushier than I would have liked, so I may not cook them much first next time. I also added fresh mushrooms and topped with parmesan cheese when served. Husband generally liked this, so we will try it again.

Jan 25, 2007

Not the greatest. It had a good flavor, but cooking the veggies WITH the rice for so long made them mushy. If I make again, I will add the veggies for the last couple of minutes the rice is simmering.

Feb 28, 2013

Not sure why you would cook the vegetables until tender, followed by cooking them again, for another 20 minutes, with the rice. You’d end up with unattractive mush. I didn’t do that. I sautéed the vegetables separately, cooked the rice in chicken broth, and then combined the two. In addition, looking over the recipe told me this would be "herb overkill" for my tastes, so I just used Penzey's Fox Point Seasoning (but any seasoning of your choice would work). This was very good with the above-mentioned modifications, and I’m glad I came across it to make use of the zucchini and asparagus I had in the fridge, but it’s still a basically flawed simple recipe for rice mixed with vegetables.

Aug 14, 2003

I really enjoyed this recipe, although I will use a little less cayenne next time as a bit too hot for my taste. Also used chicken stock rather than just water. Delicious!

Aug 02, 2005

I did several things differently... I cut up 2 chicken breasts and cooked them in butter, set that aside, then cooked the veggies and added the chicken back in right before adding the spices. I personally liked the zucchini the best, so I used 2 of those. I doubled the amount of oregano, basil & garlic. I also made the rice in a different pan. I tried to make basmati wild rice, but that didn't work out so well... :) (if anyone knows how to make it right, I would love the help!) so I ended up making instant rice and mixing it in with the veggie/chicken mixture, which was EXCELLENT. My husband loved this!

Jul 24, 2003

Very easy to make. We used brown rice. Lovely flavour.

Jul 24, 2003

very good flavor...the onion gave it a robust taste and I added more cayenne pepper for some extra heat and we really enjoyed this...will be making it again


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  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 43.1 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 23 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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