Food

Brown rice with peas, asparagus, butter and pecorino recipe

Name: Brown rice with peas, asparagus, butter and pecorino recipe
Yield: 3

A one pot, no fuss veggie dish.

Written by Jade O’Donahoo

6 April 2017 •1 min read

be_Brown_Rice_with_Peas,_Asparagus_Butter_Pecorino_recipe

Serves: 3

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

- 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

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

Written by Jade O’Donahoo

Jade O’Donahoo was co-founder and operator of the acclaimed Melbourne hole-in-the-wall café Switch Board. She shares her recipes at Eat This, My Friend.

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