prep time

cook time

servings
4

WHAT YOU'LL NEED


Minute Rice^® Premium Long Grain White Rice, uncooked
2 cups (500 mL)
3/4 lb (375 g)		each asparagus and green beans, trimmed
1		zucchini or summer squash, sliced
1/3 cup (75 mL)		Filippo Berio^® Olive Oil
2		cloves garlic, minced
1 tbsp (15 mL)		French’s^® Dijon Mustard
1 tsp (5 mL)		dried thyme leaves
1/2 tsp (2 mL)		ground black pepper
2 cups (500 mL)		chicken broth
1/2 cup (125 mL)		each white wine, whipping cream and grated Parmesan cheese (approx.)
1/4 cup (60 mL)		thawed frozen peas
		Chopped fresh parsley
		Grated lemon rind

INSTRUCTIONS

Step 1: In a large pot of boiling, salted water, blanch the asparagus and green beans for 3 minutes. Drain and rinse under cold running water. Drain well. Stir the olive oil with the garlic, mustard, thyme and pepper. Toss the vegetables with half of the olive oil mixture

Step 2: Preheat the grill to medium. Stir the rice with the remaining oil mixture, chicken broth, white wine, whipping cream and Parmesan cheese

Step 3: Transfer the rice mixture to a foil grilling bag (cut in half if large); pat into an even layer. Grill the bag for 10 minutes, turning once. Slide the bag from the grill onto a baking sheet; let it stand for 5 minutes

Step 4: Meanwhile, grill the vegetables next to the grilling bag, in a grill basket or on grill foil, turning as necessary for 10 minutes or until tender

Step 5: To serve, carefully cut the grilling bag open. Stir the peas into the rice and spoon onto a serving platter. Garnish with the grilled vegetables, chopped fresh parsley, lemon rind and additional Parmesan cheese