Spring Vegetable Rice Recipe

Rice with asparagus.
4 servings brown rice (½ cup cooked per serving)
1 tsp. extra-virgin olive oil
1 large shallot, minced (about 1 cup)
1 pound fresh asparagus, woody ends discarded and cut into ½-inch pieces (about 4 cups)
2 cups fresh or frozen peas
2 tbsp. fresh parsley
1 tbsp. fresh chives
1 tbsp. lemon zest (from about 1 lemon)
2 tbsp. fresh lemon juice (from about ½ lemon)
1½ tsp. honey
1 tsp. sea salt
½ tsp. freshly ground black pepper
¼ cup crumbled reduced-fat feta cheese

  1. Cook rice according to directions.
  2. Heat a large, nonstick sauté pan over high heat for one minute. Reduce to medium, add olive oil and heat for one minute.
  3. Add minced shallots, sauté for two to four minutes until soft and just starting to brown.
  4. Add asparagus and peas. Sauté for six to eight minutes, stirring until thoroughly cooked.
  5. Add parsley, chives, lemon zest, lemon juice, honey, sea salt, and black pepper. Stir frequently for two minutes until cooked.
  6. Toss with cooked rice, then top with feta cheese. Serve immediately.
Per Serving

Serves four; serving size is 1 cup of vegetables and ½ cup of rice. Each serving provides: 271 calories, 4 g total fat (1 g saturated fat, 0 g trans fat), 5 mg cholesterol, 773 mg sodium, 50 g total carbohydrate, 8 g dietary fiber, 11 g total sugars, 12 g protein.

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