Lemon and Asparagus Rice
Lemon and Asparagus Rice



  • 2 tbsp sunflower oil
  • 1 chopped onion
  • 1 chopped celery stalk
  • 1 chopped leek
  • 3 sliced garlic cloves
  • 500g asparagus, trimmed
  • 250g cooked brown rice
  • 1 lemon, zest and juice
  • 100g pecorino, grated
  • Heat 1 tbsp of oil in a large pan, and soften the onion, leek and celery with a pinch of salt for 10 mins. Add the garlic, and cook for 5 mins more. Meanwhile, toss the asparagus in the remaining oil and some salt. Griddle for 5 mins, until tender. Remove from the heat and slice each asparagus into 5 sections.
  • Add the cooked rice to the pan with the onion mixture, along with 100ml of water. Stir well to reheat the rice, then add the asparagus and lemon juice, along with plenty of black pepper. Spoon onto plates and top with the lemon zest and cheese, then serve and enjoy.
30 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box