Italian Vegetable

Preparation Time : 20-25 Minutes

Cooking Time : 15-20 Minutes

Servings: 4


  • 1 cup of Long-Grained Sunrice Pishori Rice 
  • 8-10 button mushrooms, chopped
  • 1 small yellow zucchini , small cubes
  • Broccoli, separated into florets, chopped 
  • 8-10 1/4 medium Asparagus heads, chopped
  • 4 teaspoons olive oil
  • 1 medium Onion, chopped
  • 3 1/4 cups of vegetable stock
  • Salt to taste 
  • 6-8 black peppercorns, crushed
  • 4 tablespoons Parmesan cheese, grated


Wash the rice and drain. Heat olive oil in a large pan and sauté onion till soft.

Add the washed rice and continue to sauté for two more minutes.

Add half of the vegetable stock and cover and cook for two to three minutes.

Add mushrooms and zucchini and mix well.

Add the remaining vegetable stock, salt and crushed peppercorns; mix – well and continue to cover and cook till almost done.

Add broccoli, asparagus, two tablespoons Parmesan cheese and cook for two to three minutes.

Sprinkle the remaining Parmesan cheese and serve hot.