Brown rice, asparagus, zucchini, herbs

Name: Brown rice, asparagus, zucchini, herbs
Yield: 6
Ingredients: 400g medium-grain brown rice; 8 cups (2L) vegetable stock; 2 tbs extra virgin olive oil; 60g unsalted butter; 2 onions, finely chopped; 2 garlic cloves, crushed; 2 bunches asparagus, trimmed, cut into 1-cm slices; 200g zucchini, thinly sliced; 2 tsp dried mint, ground; 2 tsp onion powder; 125g finely grated parmesan, plus extra to serve; Juice of 1/2 a lemon; Mint leaves and baby basil (optional), to serve

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by Matt Stone

Aug 11, 2018

“The rice needs to be soaked for as long as possible before cooking (soaking aids digestion). If you can leave it overnight it will start to ferment a little, which helps with nutrition and flavour. To speed the ferment up a bit you can add a spoon of natural yoghurt or some whey to the soak” - Matt Stone.

400g medium-grain brown rice
8 cups (2L) vegetable stock
2 tbs extra virgin olive oil
60g unsalted butter
2 onions, finely chopped
2 garlic cloves, crushed
2 bunches asparagus, trimmed, cut into 1-cm slices
200g zucchini, thinly sliced
2 tsp dried mint, ground
2 tsp onion powder
125g finely grated parmesan, plus extra to serve
Juice of 1/2 a lemon
Mint leaves and baby basil (optional), to serve

Method

1.

Place the rice in a bowl and cover with water. Cover bowl and stand overnight at room temperature.
2.

The next day, place stock in a saucepan over high heat and bring to a simmer. Reduce heat to low and cover to keep hot.
3.

Meanwhile, heat oil and half the butter in a large saucepan over medium heat until butter melts. Add onion and garlic, and cook, stirring occasionally, for 10 minutes or until onion starts to caramelise.
4.

Drain rice, add to onion mixture and increase heat to medium-high. Cook, stirring constantly, for 5 minutes or until rice is slightly translucent. Stir through hot stock, reduce to a simmer and cook, stirring occasionally, for 30 minutes or until rice is tender.
5.

Meanwhile, to cook the asparagus and zucchini, blanch both in a saucepan of boiling water for 90 seconds or until just tender, then drain and refresh in iced water. Drain again and season.
6.

Combine ground mint and onion powder in a bowl and set aside.
7.

Stir asparagus mixture, parmesan, lemon juice and remaining 30g butter through rice mixture. Remove from heat and stand for 3 minutes. Sprinkle over some mint powder mixture and scatter with extra parmesan and mint and baby basil, if using, to serve.