Name: Brown rice with asparagus, spinach and almonds
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 leek (350g), sliced thinly; 1 1/2 cup (300g) brown long-grain rice; 1 1/4 cup (310ml) water; 1 cup (250ml) chicken stock; 170 gram (5½ ounces) asparagus, trimmed,chopped coarsely; 40 gram (1½ ounces) baby spinach leaves; 1/4 cup (35g) roasted slivered almonds

Ingredients

2 teaspoon olive oil

1 leek (350g), sliced thinly

1 1/2 cup (300g) brown long-grain rice

1 1/4 cup (310ml) water

1 cup (250ml) chicken stock

170 gram (5½ ounces) asparagus, trimmed,chopped coarsely

40 gram (1½ ounces) baby spinach leaves

1/4 cup (35g) roasted slivered almonds

Method

1.Heat oil in medium saucepan; cook leek, stirring, about 10 minutes or until leek softens. Add rice; stir to coat in leek mixture. Add the water and stock; bring to the boil. Reduce heat; simmer, covered tightly, about 35 minutes or until rice is tender.

2.Remove rice from heat; top with asparagus; stand, covered, 10 minutes.

3.Stir in spinach; season to taste. Serve rice sprinkled with nuts.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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