Serving size: 4 – about 225 calories per serving
This was the first rice recipe I made with whole wheat rice. I honestly thought I would lose flavour but the lemon and rosemary flavour was very present. Having cooked whole wheat rice several times now, I know that it take about twice as long as white rice to fully cook. Therefore give yourself time make this side dish. Makes a great vegetarian meal for two.
Ingredients
1 tbsp olive oil
1 onion chopped
½ cup celery finely chopped
½ cup carrots finely chopped
1 cup dried whole wheat rice
½ tsp dried rosemary
1 tbsp lemon zest
2 tbsp lemon juice
3 cups vegetable broth
1 cup asparagus tips
Ingredients
Heat oil in saucepan and add onion, celery and carrots
Cook on med-high until onion is soft
Stir in rice, rosemary, lemon zest, lemon juice, broth, and asparagus
Bring to a boil then cover and reduce to simmer
If liquid gets absorbed and rice is still raw add more vegetable broth
Cook until rice is fully cooked, about 40 minutes
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