Ingredients for Asparagus Pilaf Rice
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 teaspoon dried tarragon
- 1 1/2 cups long grain rice
- 2 cups vegetable stock
- 1/2 cup water
- 1/2 teaspoon salt
- 1 1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon fresh lemon juice
- freshly ground black pepper to taste
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How to Make Asparagus Pilaf Rice
- Heat olive oil in a medium saucepan over medium heat.
- Add the chopped onion and tarragon. Cook, stirring occasionally, for 3-5 minutes, or until the onion is softened and translucent.
- Stir in the rice and cook for 1 minute, stirring constantly, to toast the grains slightly.
- Pour in the vegetable stock and water. Add salt. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid is absorbed.
- Gently stir in the asparagus. Cover and continue to cook for another 10-12 minutes, or until the rice is tender and all the liquid is absorbed and the asparagus is crisp-tender.
- Remove from heat and let stand, covered, for 2-3 minutes. Fluff with a fork.
- Stir in lemon juice and freshly ground black pepper to taste. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
9g
Fat
2g
Carbs
14g
