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Recipe from Eat This, My Friend – Everyday vegetarian recipes for sharing by Jade O’Donahoo, published by Hardie Grant Books, RRP $24.99
Brown rice with peas, asparagus, butter and pecorino recipe
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Serves: 3
Ingredients
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What to do
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Combine the rice, 500 ml (2 cups) cold water and a big pinch of salt in a saucepan over high heat.
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Bring to the boil, then reduce the heat to low and simmer for about 30 minutes.
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Remove from the heat, cover and set aside for 5 minutes while you cook the vegetables.
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Blanch the peas and asparagus in a pan of lightly salted boiling water for 2–3 minutes.
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Drain, then combine with the brown rice.
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Add the butter and season generously with salt and pepper. Stir to combine, then mix in the cheese and parsley.
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Serve immediately with lemon wedges on the side.
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