Asparagus rice pilaf
4
- Prep Time8 min
- Total Time8 min
- Makes5 cups (1.25 L)
Roberto Caruso
Ingredients
1 jalapeno, optional
olive oil
1 cup long-grain white rice
3/4 cup water
284-mL can undiluted chicken broth
1/2 bunch asparagus
1 green onion
1 pinch salt
1 pinch white pepper
Instructions
Core and seed jalapeño. Finely chop. Lightly coat a large saucepan with oil and set over medium-high heat. Add jalapeño and rice. Stir until all grains are well coated with oil, then stir in water and broth. Cover and bring to a boil, then reduce heat to low. Simmer, without stirring, 15 minutes.
Meanwhile, snap tough ends from asparagus and discard. Slice asparagus into 1-inch (2.5-cm) pieces. Thinly slice onion. Set each aside separately.
Once rice has cooked 15 minutes, stir in asparagus. Continue to cook, covered, until rice and asparagus are tender and liquid is absorbed, about 5 more minutes. Then remove from heat and let stand 5 minutes. Stir in green onion. Taste and stir in salt and pepper, if needed. Great hot or at room temperature.
Nutrition (per serving)
Calories 167, Protein 6.1g, Carbohydrates 30.7g, Fat 1.9g, Fibre 0.8g, Sodium 383mg.
Rice is one of those easygoing side dishes that's perfect for entertaining and takes easily to having a few posh ingredients stirred in. Serve it piping hot from the pan or at room temperature - it tastes just as good, and there's one less thing to worry about during the last-minute serving rush.
