Brown rice with peas, asparagus, butter + pecorino

Brown rice with peas, asparagus, butter + pecorino

By
From
Eat This, My Friend
Serves
3-4
Photographer
Jade O'Donahoo; Huw Rogers

This dish was inspired by my mother. It is the kind of one-pot, no-fuss meal that she makes on a daily basis: rice, with veggies of some sort, lots of butter, and any variety of cheese. Her secret is the butter – the more the better.

Ingredients

Quantity Ingredient
200g brown basmati rice
155g frozen peas
1 bunch asparagus, (cut into 4 cm segments)
50g butter, (admittedly, I usually use way more than this, so go for it if you’re so inclined)
45g grated pecorino, or more if you like
small handful parsley, roughly chopped
lemon wedges, to serve

Method

  1. Combine the rice, 500 ml cold water and a big pinch of salt in a saucepan over high heat. Bring to the boil, then reduce the heat to low and simmer for about 30 minutes. Remove from the heat, cover and set aside for 5 minutes while you cook the vegetables.
  2. Blanch the peas and asparagus in a pan of lightly salted boiling water for 2–3 minutes. Drain, then combine with the brown rice. Add the butter (the specified amount or a bit more, as you prefer), and season generously with salt and pepper. Stir to combine, then mix in the cheese and parsley.
  3. Serve immediately with lemon wedges on the side.

Try This

  • Goes well with a side of Iceberg, orange + radish salad.
Tags:
Vegetarian
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