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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 232 | ||
| Calories from Fat 35 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 162mg | 6% | |
| Potassium 307mg | 8% | |
| Total Carbohydrate 44.0g | 14% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 2.5g | ||
| Protein 5.8g | 11% | |
Asparagus Pilaf Rice
By: Boomette
Mar 18, 2008
This is a recipe from the issue of Mai 2006 of Coup de Pouce. This is an healthy dish.
SERVES 4
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1/2 teaspoon dry tarragon or basil or 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.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Fruit > Citrus > Lemon
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Derf
On Jun 9, 2008
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.
From: HokiesLady
On May 3, 2008
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
From: Lori Mama
On Apr 21, 2008
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. 
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