2 quarts vegetable broth
½ pound asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked sprouted brown rice
2 carrots, trimmed and chopped
2 zucchini, trimmed and chopped
½ cup fresh or frozen and thawed peas
⅔ cup grated Parmesan cheese
1 tablespoon butter
Sea salt and pepper to taste
Recipe courtesy of [3]Sun Valley Rice [3], photo via @ildipapp on Canva Pro
Links
[1] https://oldwayspt.org/grain/rice
[2] https://oldwayspt.org/grain/sprouted-grains
[3] http://www.lagrandefamilyfoods.com