PARMESAN ASPARAGUS RICE
A simple buttery asparagus rice dish topped with Parmesan cheese.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
- Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
- Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g
LEMON-ASPARAGUS RICE
Provided by Food Network
Categories side-dish
Yield Serves 2 as a main dish or 4 a
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
- Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
- Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.
BROWN RICE SOUP WITH ASPARAGUS
Make and share this Brown Rice Soup With Asparagus recipe from Food.com.
Provided by loveleesmile
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the rice with the salt in 3 cups of water in a medium saucepan. Bring it to a boil, reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 45 minutes.
- Trim the tough ends off the asparagus stalks and discard. Steam the asparagus until tender yet crisp, about 2 minutes. Drain it in a colander, then rinse under cold water. Let the asparagus cool for a few minutes. When completely cooled, cut into 1-inch pieces, reserving 1/4 cup of tips for garnish.
- Coat the bottom of a large pot with the olive oil. Add the celery, onion, carrot and thyme. Cover and cook over low heat for 4 minutes, stirring occasionally, until tender. Add the vegetable stock and cooked rice and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Remove from the heat and let cool a bit.
- Carefully transfer small batches to a blender and blend until smooth. Return all the blended mixture to a pot. Stir in the asparagus, scallions, parsley, soy sauce, pepper sauce and ground pepper. Return to a simmer for 2 minutes. Ladle into bowls and garnish with reserved asparagus tips and parsley sprigs.
Nutrition Facts : Calories 238.5, Fat 4.9, SaturatedFat 0.8, Sodium 1475.8, Carbohydrate 43, Fiber 5.3, Sugar 3.8, Protein 8.1
RICE SALAD WITH SALMON SNOW PEAS AND ASPARAGUS
Make and share this Rice Salad With Salmon Snow Peas and Asparagus recipe from Food.com.
Provided by Sonya01
Categories Medium Grain Rice
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in simmering water until tender.
- Refresh under running cold water and drain.
- Steam the salmon until cooked and let cool. Coarsely shred the salmon and put aside. Blanche the snow peas in simmering water. Refresh and put aside.
- Snap any tough stalks off the asparagus spears and blanch the spears in simmering water. Refresh and put aside.
- Add basil leaves and toss all the ingredients together in a bowl and dress with oil, vinegar and soy sauce.
Nutrition Facts : Calories 501.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 38.8, Sodium 233.4, Carbohydrate 81.6, Fiber 3.1, Sugar 1.7, Protein 23.3
RICE REGAL AND ASPARAGUS
Make and share this Rice Regal and Asparagus recipe from Food.com.
Provided by rileyk2
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine rice, salt, pepper, sour cream, milk and 3/4 cup cheese (Mom adds a splash of the canned asparagus"juice").
- Spoon half of the mixture into a buttered shallow 2 1/2 quart Baking dish.
- Reserve 4 asparagus spears for garnish, arrange remaining asparagus on mixture.
- Spread remaining rice mixture over asparagus.
- Sprinkle with remaining cheese.
- Bake for 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 359.7, Fat 14.7, SaturatedFat 9.1, Cholesterol 40.9, Sodium 602.5, Carbohydrate 43.3, Fiber 3.1, Sugar 2, Protein 14.6
TEN MINUTE TASTY ASPARAGUS AND BROWN RICE
Make and share this Ten Minute Tasty Asparagus and Brown Rice recipe from Food.com.
Provided by kelly in TO
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
- Add 3 tablespoons of olive oil to a skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for about 5 minutes. They will hiss and pop over high heat so be careful.
- Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for 1 - 2 minutes to steam, do not overcook.
- Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
- Taste and add more salt if needed. Serve with a few tablespoons of the tahini dressing.
Nutrition Facts : Calories 717.7, Fat 40.4, SaturatedFat 4.8, Sodium 618.9, Carbohydrate 75.9, Fiber 14.5, Sugar 4.4, Protein 20.1
LEMON CHICKEN AND ASPARAGUS OVER RICE
Make and share this Lemon Chicken and Asparagus Over Rice recipe from Food.com.
Provided by Christine Bettiga
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet, heat oil over medium high heat.
- Season the chicken pieces with the salt and pepper and add to the skillet.
- Cook the chicken until golden brown (about 5 minutes).
- Stir in the garlic and red pepper.
- Add the asparagus and mushrooms and cook for 1 minute.
- Stir in the zest, lemon pepper, salt and pepper.
- Add the liquids, bring to a simmer.
- Cover and cook for 3 minutes.
- Serve immediately over hot rice.
Nutrition Facts : Calories 839.2, Fat 21, SaturatedFat 3.5, Cholesterol 151.9, Sodium 325.6, Carbohydrate 91.7, Fiber 4.6, Sugar 5.3, Protein 62.4
WARM SALAD OF CHARGRILLED COURGETTES & SALMON
A warm salad with crisp green leaves to serve on a balmy August evening
Provided by Good Food team
Categories Dinner, Lunch
Time 30m
Yield Easily doubled
Number Of Ingredients 11
Steps:
- Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside.
- Now mix the olive oil, lemon juice, herbs and garlic in a bowl with salt and pepper to taste. Toss the courgette halves in this marinade until they're thoroughly coated.
- Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won't get attractive dark stripes). Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside.
- Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through.
- To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.
Nutrition Facts : Calories 635 calories, Fat 55 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.27 milligram of sodium
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