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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%
detailed view... how is this calculated?

Asparagus Pilaf Rice

Recipe #292368 | 38 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Ginny Sue

On Sep 6, 2009

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.

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From: Bibliophile2

On May 7, 2009

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From: justcallmetoni

On Apr 13, 2009

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.

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From: KITTENCAL

On Mar 2, 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!

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