Go Back

Rice with sautéed vegetables

When I cook rice I always make double portions and use the leftover for other dishes. I know many people don’t like reheating cooked rice, but I’ve done so for many years and never not had any problems! As long as you keep the rice in the fridge and use it up within a couple days, it should be fine. This rice with sautéed vegetables is made with precooked rice so it’s ready within 15 minutes. If in doubt, cook the rice freshly or use instant rice which can be added to the veggies. You can use different green veggies such as peas, green beans, kale etc.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups cooked brown basmati rice
  • 1 leek
  • 2 cloves of garlic
  • 3 Tbsp white wine optional
  • 1 Tbsp thyme leaves
  • 1 cup vegetable stock
  • 1 cup broad beans
  • 1 bunch asparagus
  • 1 grilled or roasted red pepper
  • ½ lemon zested and juiced
  • 2 Tbsp parsley or basil leaves

Method
 

  1. Thinly slice the leek and finely chop the garlic.
  2. Heat the oil in a large frying pan and gently sauté the leek until soft. Add the garlic and thyme leaves, stir for a minute then add the wine, if used. Reduce it, then add the stock and the broad beans. Bring to the simmer, cover and cook for 3 minutes.
  3. Meanwhile, remove the woody ends of the asparagus.
  4. Cut the asparagus into 3 cm pieces and add to the pan. Cook for a further 2-3 minutes.
  5. Slice the red pepper and zest the lemon.
  6. When the asparagus is tender, stir in the rice and warm through for a couple of minutes.
  7. Add the lemon zest, the red pepper slices and chopped herbs. Combine, then serve with a squeeze of lemon juice and plenty of freshly ground pepper. You can also scatter some (vegan) parmesan on the top, if liked.