Twice Cooked Rice with Spring Vegetables & Manchego

Seasonal vegetables sauteed together with pre-cooked rice, fresh sliced chives and imported Manchego.

I was fortunate to have been generously given a small block of imported Manchego cheese the other day from our local (and absolutely incredible) cheese shop, Wasik's in Wellesley.  After spending a solid amount of time in there choosing cheeses and spreads to put into thank you baskets for people at work, I couldn't stop thinking about the locally made crackers topped with that perfect Manchego cheese.  Imported from Spain, Manchego cheese is great crumbled, sliced or shredded and has a light yet slightly nutty flavor perfect for just about any dish.

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Since it's spring and the herbs are coming in like wildflowers, I thought it would be best to pick up some fresh chives to throw on my toasted rye bread with cream cheese.  Little did I know just how good chives could be in this dish - and paired with this particular cheese!

I took a small crumble of the cheese and wrapped a little chive around it, popped it in my mouth, and I was blown away!  It gave an almost smokey flavor to the cheese and immediately I knew it would be perfect for the rice dish!

tautog and manchego rice 027 It was so easy to make too - while the rice cooks in water, chop and saute your vegetables.  Once the rice is finished, add the rice into the pan to crisp up a bit.

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Grate the cheese, chop the chives, add them in, stir it up and bam!  A perfect spring side dish for just about any meal.

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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
  • 1/2 c shredded manchego cheese
  • fresh chopped chives - I used about a 1/4 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!



Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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Parmesan Crusted Tautog with Herbed Lemon Sauce - Creatively Delish - May 27, 2014

[…] you’re drooling over the rice served on the side, be sure to check out my Twice Cooked Rice with Spring Vegetables and Manchego.  It’s a great pairing to the […]

Tautog Recipe | Parmesan Crusted Tautog With Herb-Lemon Sauce - June 4, 2014

[…] you’re drooling over the rice served on the side, be sure to check out my Twice Cooked Rice with Spring Vegetables and Manchego_kmq.push(["trackClickOnOutboundLink","link_538f131461fb7","Article link clicked",{"Title":" Twice […]

Leslie Kalinowski - May 24, 2018

Hey Lauren, Your recipes look great. I am fishing this Saturday morning and hoping to try a couple of your recipes! We are having friends for Memorial Day weekend, I am planning on serving them fresh fish! Wish me luck!

    Lauren Collins - May 24, 2018

    Good luck and have fun Leslie!!

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