- 1 1/2 teaspoons [7.5 g] butter
- 1 onion, chopped
- 10 fresh asparagus spears, cleaned and halved
- 1 zucchini, sliced
- 1/2 teaspoon [2.5 mL] oregano
- 1/2 teaspoon [2.5 mL] basil
- 1/4 teaspoon [1 mL] thyme
- 1/8 teaspoon [0.5 mL] garlic powder
- 1 pinch Cayenne pepper
- Salt and pepper, to taste
- 2 cups [500 mL] water
- 1 cup [250 mL] long grain white rice
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- Over medium heat, melt butter into a medium casserole.
- Stirring, melt chopped onion for approximately 2 minutes.
- Mix in asparagus halves and zucchini slices; coo stirrin for approximatelIy 5 minutes more, to soften vegetables.
- Season mixture with oreagno, basil, thyme, garlic powder, Cayenne pepper, salt and pepper.
- Cook, still stirring, until all vegetable pieces are well coated with seasonings.
- Pour in water then well mix in rice.
- Lower heat, cover and leave to simmer slowly for approximately 20 minutes, until rice is tender.
- Serve.
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