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Reviews for: Photos of Asparagus-Zucchini Rice
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1 of 35
I used mushrooms instead of zucchini and it was very good. Also added celery salt to the seasoning. Will definetly make this again.
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(5)
This was a disappointment. I thought it had a very bland flavor and needed a lot of salt. Too bad too because it looked and smelled good while cooking!
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(5)
Followed it pretty much except used only zucchini and added more cayenne pepper and I used chicken stock. It made a little less than the serving said but overall good. - I will make this recipe again. Thanks for sharing!
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(4)
Super good!! I was looking for a nice asparagus-infused recipe and made this for my mom and myself tonight... there is definitely enough left over for tomorrow! I could have used a little more spice but my mom likes it mild... though I added Srarchi (sp?) hot sauce to my own portion and that tasted supurb. Also I didn't have any thyme on hand... and substituted instant brown rice for the regular rice. Still delicious!
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(3)
This was a huge hit with my family. I put the rice water and vegtables in the bottom of my rice cooker. I put the vegtables in the steamer basket of my rice cooker. When the rice and vegtables was done tossed them together with the butter.
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(3)
Not a bad recipe. I cooked the vegetables in some vegan margarine then transferred it to my rice cooker with brown basmati and water. After cooking I threw some defrosted edamame in with it. I would definitely play around with the seasonings in the future but it's a nice and healthy side dish!
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(3)
I tried this recipe with a few changes...I used chicken stock and brown rice and I added mushrooms and garlic. It was delicious. Definitely a keeper!
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(3)
This was not appreciated by my family. The rice was too soft and the color was unappetizing after cooking it with the vegetables. My husband thought it had an unappealing aroma - even before he tasted it. We love rice zuchini and especially asparagus. I was suprised that the combination of everything wasn't a hit.
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(1)
