By Boomette on March 18, 2008
Photo by PeachyLia
Photo by PeachyLia
"This is a recipe from the issue of Mai 2006 of Coup de Pouce. This is an healthy dish."
Serving Size: 1 (231 g)
Servings Per Recipe: 4
"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."
"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!"
"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!"
"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!"
"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!"
"Very good versatile side dish that would go well with lots of entrees. I served this with chicken. I wanted more asparagus in the rice, so I doubled the amount of asparagus. I also used the entire 14.5 ounce can of vegetable broth and no water. Very tasty."
"With permission from the posting chef I made this simple side with bulgur in lieu of rice. It was so flavorful and tasted more complex than the simple list of ingredients would suggest. The tarragon was delightful and a nice change from parsley, basil or oregano and was perfectly paired with the lemon. The leftovers also created a great foundation for a salad the next day with chickpeas, sundried tomatoes and orange peppers. Thanks Boomette. Made for Potluck Tag."
"I really enjoyed this rice dish with the nice lemony flavor, and though DH was not thrilled with the asparagus in it, he still gave it a 4 1/2! So it gets a "5" in my book and I'll definitely be making it again. Made for It's Not Easy Being Green, March 2009."
"very good, I used 2 cups chicken stock in place of the veggie stock and also added in minced fresh garlic and cayenne pepper, with those changes this was enjoyed, thanks Booms!"
"I found this marvelous skinny little asparagus and cooked it into this rice for a great companion piece to Recipe#321656. Easy to do and great flavor! Made for PRMR, Jan. 09."
"I made this tonight to go with baked cod and it was outstanding. One thing I did different was I sauteed my rice along with the onions. I find this keeps my pilafs from getting mushy. I really like the use of vegetable broth in this and the addition of the lemon juice it really brightened the flavors. All 3 kids ate every bite. My daughter really like the "trees" in the rice. She ate about 4 stalks of asparagus and she is two. Yes that was the other change I made I put about 12 stalks in all total.. Will be making this one again. Thanks for such a lovely quick and easy recipe"
"tastey rice pilaf, i made a couple of changes, I used olive oil and I used brown rice and chicken stock. Turned into a lovely asparagus side with brown rice, and I will make it again, the lemon juice was a nice touch. Just made half a recipe for the two of us. thanks for posting."
"Boomie ~~ Fabulous dish! We all enjoyed it so much. I used the olive oil in place of vegie oil, and used the dry oregano for the spice! My DH walked in while sauteeing the first ingredients and said he could not wait for the end results - and he was not disappointed at all! We'll be having this often during aspargus season! Thanks for a great recipe! Tagged in Zaar Chef Alphabet Tag Apr 08"
"We enjoyed this dish very much. I chose the tarragon and since I had no vegetable stock, I used chicken. Good way to use up some asparagus that won't serve 4 people on it's own as a side. :)"