Asparagus-Zucchini Rice

Asparagus-Zucchini Rice

29

"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

45 m servings 210 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

29
  1. 42 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 ...

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 si...

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 sautée...

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!

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...

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

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

I thought this was good. The whole bowl was devoured! Lots of flavor. My 12 year old did not like it, though.