Asparagus Zucchini Rice Recipes

ASPARAGUS AND MUSHROOM RICE MEDLEY

Steps:

• Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
• Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
• Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

PARMESAN ASPARAGUS RICE

Steps:

• Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
• Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
• Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

ASPARAGUS AND ZUCCHINI CRUDI

Steps:

• Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
• In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the Pecorino shavings. Serve.

LEMON-ASPARAGUS RICE

Steps:

• Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
• Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
• Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

ASPARAGUS AND ZUCCHINI CRUDI

Steps:

• Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
• In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

ASPARAGUS-ZUCCHINI RICE

Steps:

• 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.
• Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

ASPARAGUS AND ZUCCHINI SAUTé

Steps:

• Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
• Slice the zucchini in half and then slice up in bite-size chunks.
• Melt the butter in a frying pan.
• Add finely chopped garlic, slice leeks and sauté until browned.
• Add mushrooms to the fry pan and sauté for 3-5 minutes.
• Add asparagus (except for tips) and zucchini to the fry pan.
• Add salt and fresh ground black pepper.
• Cover and simmer until tender; about 10 minutes.
• Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
• Garnish with grated fresh parmesan cheese.

ASPARAGUS-ZUCCHINI RICE

Steps:

• 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.
• Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

ASPARAGUS-ZUCCHINI RICE

Steps:

• 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.
• Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

ASPARAGUS-ZUCCHINI RICE

Steps:

• 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.
• Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

ASPARAGUS FRIED RICE

Steps:

• Stir-fry onion, garlic and asparagus in oil or butter over high heat until asparagus is crisp-tender.
• Add cooked rice and chillies and stir-fry until rice is heated through.
• Season to taste.
• Serve hot.

ASPARAGUS-ZUCCHINI RICE

Steps:

• 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.
• Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

ASPARAGUS-ZUCCHINI RICE

Steps:

• 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.
• Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

RICE AND ASPARAGUS WITH ONIONS

Steps:

• Combine rice and stock and bring to boil in heavy-bottom pot.
• Chop whole onion and heat oil in small nonstick pot. When oil is hot, add the onion, reduce heat to medium high and saute onion until it softens and begins to brown.
• When rice begins to boil, reduce heat to simmer and cover, cooking a total of 17 minutes.
• Wash and break tough stems from asparagus at the point where the woody part meets the tender part. Cut the asparagus just below the head and then cut remaining stems into one-inch pieces.
• When the onion is soft, stir it into the rice. Place a steamer in the pot in which the onion was cooked and place asparagus in the steamer; cook about 3 minutes, until asparagus is crisp but tender.
• Wash, dry and mince enough mint to make 2 tablespoons.
• When rice is cooked, stir in drained asparagus and add mint and the salt.