A one pot, no fuss veggie dish.

be_Brown_Rice_with_Peas,_Asparagus_Butter_Pecorino_recipe

Serves: 3

Ingredients

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What to do

  • 1. Combine the rice, 500 ml (2 cups) cold water and a big pinch of salt in a saucepan over high heat.

  • 2. Bring to the boil, then reduce the heat to low and simmer for about 30 minutes.

  • 3. Remove from the heat, cover and set aside for 5 minutes while you cook the vegetables.

  • 4. Blanch the peas and asparagus in a pan of lightly salted boiling water for 2–3 minutes.

  • 5. Drain, then combine with the brown rice.

  • 6. Add the butter and season generously with salt and pepper. Stir to combine, then mix in the cheese and parsley.

  • 7. Serve immediately with lemon wedges on the side.

  • Recipe from Eat This, My Friend – Everyday vegetarian recipes for sharing by Jade O’Donahoo, published by Hardie Grant Books, RRP $24.99

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