Twice Cooked Rice with Spring Vegetables & Manchego
Prep time
Cook time
Total time
Serves: 2-4
  • 2 c cooked brown rice
  • 6 asparagus spears, cleaned and ends cut off then cut into 2 inch pieces
  • 6 baby bella mushrooms, sliced then chopped into smaller pieces
  • ½ c shredded manchego cheese
  • fresh chopped chives - I used about a ¼ c - sliced into 4 inch pieces
  • salt & pepper if needed
  1. In a large pan, heat some olive oil then add asparagus and shrooms. Let that cook down, stirring occasionally, for about 5-8 minutes.
  2. Add in the brown rice and press the rice down to create a pancake of rice. Let the bottom layer sizzle a little to brown it up then start to stir occasionally for another 5 minutes.
  3. Add in the chives and cheese, stir to combine, then cover for 2 minutes to steam.
  4. Add salt and pepper if needed then serve!
Recipe by Creatively Delish at