Rice pilaf with asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| 1 | medium | Onion, finely chopd |
| 1 | Clove garlic, minced | |
| 1 | cup | Long-grain or converted rice |
| 1¾ | cup | Chicken broth |
| 1 | pounds | Asparagus, trimmed, peeled, cut in 1\" pieces |
| 2 | tablespoons | Chopped fresh parsley |
Directions
In a 3 quart round casserole, combine butter, onion and garlic. Cover with lid or vented plastic wrap. Microwave on High for 2-3 minutes or until onion is tender, but not brown. Stir in rice, coating every grain. Stir in broth. Recover and microwave on High for 4-6 minutes, or until boiling.
Microwave on Medium for 5 minutes. Stir in asparagus. Microwave on Medium for 2-5 minutes or until most of liquid is absorbed and the rice is tender.
Stir in parsley. Recover and let stand for 5 minutes. MC formatting and posted on kitmailbox by bobbi744@...
NOTES : We loved this dish. Delicious served with grilled salmon and portobello mushrooms.
Recipe by: Lansing State Journal Posted to Kitmailbox by Roberta Banghart <bobbi744@...> on Jun 25, 1997