Asparagus Pilaf Rice

Submitted by Boomette

"This is a recipe from the issue of Mai 2006 of Coup de Pouce. This is an healthy dish."

 

• Ready In: 38mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1⁄2 1/2 teaspoon basil or 1/2 teaspoon oregano
• 1 cup long grain rice
• 1 cup vegetable stock
• 1 cup water
• 1⁄4 teaspoon salt
• 6 asparagus, cut in pieces
• 1 tablespoon lemon juice
• 1⁄4 teaspoon fresh black pepper

directions

1. In a casserole, heat oil at medium heat. Add onion and tarragon, and cook, stirring from time to time, for about 3 minutes or until onion has soften. Add rice and stir.
2. Add vegetable stock, water and salt. Reduce to low heat, cover and let simmer for 15 minutes. Add asparagus, cover and keep cooking for about 10 minutes or until rice is tender and liquid has absorbed. Add lemon juice and pepper and stir with a fork.

Reviews

[LiaPeach]

I made this with leftover cooked rice, so my cooking steps were a bit different but the ingredients were the same. The tarragon was a winner for me! Served with a pork chop smothered in mushroom gravy.

 

[Larry in DC]

Good side dish. I used a can of chicken broth and rounded it out to 2 cups. Also used dried oregano and half a red onion. Great under fish!

 

[breezermom]

Like other reviewers, I doubled the asparagus. I also used chicken stock instead of vegetable broth, because that is what I had on hand. This was really delicious, but I had to add additional liquids to get my rice tender. I added the asparagus stems as indicated, but waited 5 minutes to add the tips so they didn't fall apart. Loved the tarragon in this! Enjoyed this as a side to some fish tonight. Thanks for sharing a delicious recipe!

 

[SarahBeth]

This went very well with grilled chicken. I used 2 cups chicken broth and no water and dried basil. I did add a smidge of garlic and I also, just about doubled the asparagus! Very delicious and easy! Made for Holiday Tag May 2010!

 

[Linda Sue]

I made this as a side dish for our Easter dinner. I used one can of reduced sodium chicken broth, plus about 4 oz of water and doubled the asparagus. It was wonderful! I used dried tarragon for the herb and it tasted almost like it had been cooked in coconut milk. My little one really liked it (except the asparagus) and the adults loved the whole thing. Thanks for a great recipe!