Asparagus And Zucchini Rice - cooking recipe

Ingredients

6 oz asparagus, coarsely chopped
1 None zucchini, coarsely chopped
3/4 cup chicken stock
18 oz cooked brown rice
2 tbsp finely chopped fresh flat-leaf parsley leaves
3 oz Parmesan cheese, finely grated, plus extra to serve

Preparation

Bring asparagus, zucchini and chicken stock to a boil. Reduce heat and simmer until liquid is reduced by 1/2. Add rice and parsley. Cook, stirring, until hot. Stir in cheese and season to taste. Serve with extra Parmesan.