Ingredients
- 1 teaspoon olive oil (extra virgin)
- 100 grams marinara mix (or gluten-free marinara mix, cut into bite-sized pieces)
- 4 ounces brown onion (finely chopped, 1/2 onion)
- 1 clove garlic, minced
- 60 grams dry rice (Doongara rice, low GI white rice)
- 1 teaspoon salt-reduced chicken stock powder (Massel brand specified)
- 185 ml water (boiling water, 3/4 cup)
- 1 small zucchini, halved lengthways and sliced
- 80 grams asparagus, (1/2 bunch) woody ends trimmed and diagonally sliced
- 20 grams bocconcini (torn)
- Flat-leaf parsley leaves, chopped to serve optional
How to Make
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Step 1: Heat 1/2 teaspoon of the oil in a small saucepan over a high heat and add seafood and cook for 1-2 minutes or until almost cooked and transfer to a plate.
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Step 2: Heat remaining oil in the heat and add onion and garlic and cook, stirring occasionally, for 5 minutes.
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Step 3: Add rice and cook, stirring, for 1 minute.
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Step 4: Combine stock powder and water in a jug and add 160ml (2/3 cup) of the stock to rice mixture and stir and then cover and reduce heat to medium-low and cook, covered for 7 minutes.
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Step 5: Add zucchini and asparagus to rice, but do not stir, cover and cook for a further 5 minutes and then add seafood and remaining stock, stir, cover and cook for 2 minutes.
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Step 6: Add bocconcini and stir gently and then transfer to a shallow serving bowl and sprinkle over parsley, if using.
We hope you enjoy this recipe!
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