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    Brown rice with peas, asparagus, butter and pecorino recipe

    A one pot, no fuss veggie dish.

    Brown Rice with Peas, Asparagus, Butter & Pecorino from Eat This, My Friend

    Serves: 3

    Ingredients

    200 g (1 cup) brown basmati rice


    155 g (1 cup) frozen peas


    1 bunch asparagus (cut into 4 cm segments)


    50 g butter


    45 g (½ cup) grated pecorino


    Small handful of parsley, roughly chopped


    Lemon wedges, to serve


    Method

    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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