Asparagus Sticky Brown Rice

Asparagus Sticky Brown Rice


  • 1 cup brown rice
  • Bundle of asparagus 
  • Handful of organic baby spinach
  • Half large red onion, finely sliced
  • 1 garlic clove finely chopped
  • 3 tablespoons ghee (clarified butter)
  • Parsley to taste
  • Pinch of pink Himalayan salt
  • Freshly ground pepper
  • 3 cups of vegetable broth
  • 1 cup of white wine
  • Splash of homemade coconut milk
  • Parmesan cheese to taste



  1. Let the brown rice soak 12 -18 hours beforehand.
  2. Clean and wash the asparagus and spinach; finely chop the onion and garlic clove.
  3. Put 3 tablespoons of ghee in a hot pan and cook the chopped red onion with the garlic, salt and pepper. Then add the asparagus to brown, and then the spinach to cook for 1 minute.
  4. Remove 3/4 of the asparagus and spinach to blend in a blender with a little of the vegetable broth.
  5. Afterwards add the brown rice to the pot with the remaining asparagus, mix everything well and stir fry until golden brown.
  6. Add the blended green broth with the asparagus and spinach, the rest of the vegetable broth and the wine. Stir everything very well (high heat).
  7. Then lower to a simmer, cover it and let it cook for approx. 40 min (or until the rice is not hard - watch out so it does not dry out!)
  8. When the rice is ready - with the desired creamy texture {neither dry nor too soupy} - add a drizzle of coconut milk to give it even more creaminess, the parmesan cheese and a little chopped parsley to taste and enjoy! 


Recipe and image contributed by


Ashley Gurney

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