prep time
cook time
servings
4
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
WHAT'S FOR DINNER?
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