I love making this rice because it’s a great way to add tons of veggies to a meal and use up veggies if you need to. It’s a perfect side dish for any protein: pan fried pork chops, grilled chicken or sautéed salmon.
1 cup long grained basmati rice
2 cups chicken broth (cooking rice in broth adds extra flavor)
EVOO (Extra Virgin Olive Oil)
1 small leek, sliced (or 1 small onion diced)
1 small zucchini, diced
About 10-15 asparagus stalks cut into ½” pieces
1-2 large handfuls of fresh baby spinach, roughly chopped
1-2 garlic cloves, minced or pressed
¼ cup minced fresh parsley
Salt
Freshly cracked black pepper
In a rice cooker or over stove top, cook rice in broth and 1 tsp EVOO until tender. While rice is cooking, prepare vegetables.
Over med-high heat, drizzle EVOO in a large sauté pan. Sauté leeks or onion, zucchini and for 3-4 minutes. Add spinach and garlic; sauté until spinach is wilted.
Once rice is done, add to sauté pan and combine with veggies. Stir in parsley and season with salt and pepper to taste.
Enjoy as a tasty and healthy side dish for any meal!
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