ASPARAGUS AND MUSHROOM RICE MEDLEY
With tons of veggies and flavorful rice, this simple dish has all your sides covered. Hearty and filling, this, paired with chicken or the pork chops here, is the only side you'll need. Vary the basil depending on how sweet you like your meals. Pat Habiger - Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
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.
CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS
Steps:
- Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
- Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
- Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
- Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
- Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
- Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
- Fluff rice gently with fork and cool 1 hour. Do not cover.
- Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
- To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
- Yield: 16 cups
YELLOW RICE WITH ASPARAGUS AND MUSHROOMS
Looking for a side dish with veggies? Pair fresh asparagus and mushrooms together with Zatarain's Yellow Rice for a great-tasting addition to any meal. Great for the kids, perfect for the whole family.
Provided by Zatarain's
Categories Zatarain's®
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
- Meanwhile, melt butter in large skillet on medium-high heat. Add mushrooms; cook and stir 3 minutes. Add asparagus; cook and stir 3 minutes until tender-crisp.
- Stir vegetables into rice mixture; mix well. Remove from heat. Let stand 5 minutes.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 27.2 g, Cholesterol 10.2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 583.5 mg, Sugar 1.1 g
ASPARAGUS FRIED RICE
We often have fried rice in various guises, either as accompaniment or as a one-dish light meal. In this version, fresh asparagus gives nuttiness and crisp texture that cannot be achieved with the canned product. TIP: 1. It is essential for the cooked rice to be loose-grained. Either pre-wash the rice in cold water to remove the free starch or allow cooked rice to cool to room temperature and then fluff with two-pronged fork. Attempting the latter with unwashed warm rice will result in a sticky mush. Cooking time does not include cooking the rice as this step can be done in advance. 2. A non-stick or seasoned carbon steel wok is most suitable for stir-frying rice. VARIATIONS: 1. Replace the asparagus with chopped mushrooms, fresh peppers, bacon, ham, canned tuna or any other ingredient, or any combination. Also add scrambled raw egg to the rice while constantly stirring in final stages of frying for added flavour. 2. Replace red onion with white, green or spring, or shallots as and when available. 3. Spiciness is varied by adding more or less crushed chillies and using fresh green or red chillies add to colour. 4. Rice can be cooked in any stock of your choice, or add two teaspoonsful of any soup powder mix to the water in which the rice is cooked to achieve subtle variations in taste.
Provided by GT in SA
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Stir-fry onion, garlic and asparagus in oil or butter over high heat until asparagus is crisp-tender.
- Add cooked rice and chillies and stir-fry until rice is heated through.
- Season to taste.
- Serve hot.
YELLOW RICE
Yellow rice is a beloved dish among many cultural traditions. A staple side in Latin American kitchens, arroz amarillo appears in various iterations across the region. The appeal of yellow rice extends to Central and South Asia, and South Africa, and its brilliant hue achieved with saffron, turmeric or achiote. This version uses widely available and economical ground turmeric, and is a canvas upon which you can incorporate other ingredients and spices. Consider adding a bell pepper to the onion and garlic, or stir in a cup of frozen peas at the very end. The amount of cooking liquid you use depends on the type and quality of your rice, and be mindful to cut down on salt if you use a salted broth. Typically served as a side dish, the dish can also be served on its own.
Provided by Naz Deravian
Categories dinner, easy, lunch, grains and rice, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
- In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
- Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
- Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.
RICE WITH SUMMER SQUASH
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS
A wonderful combination of flavors. Serves 4 as an entree or 6 as a hearty side. Add grilled tofu chunks for more protein. If you can't afford shitake mushrooms, it would probably be good with creminis. Cooking time includes rice, which you can do ahead of time. I cooked the 2 different kinds of rice together in a rice cooker with lots of water for about an hour. Adapted from The One-Dish Vegetarian by Maria Robbins.
Provided by Prose
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
- Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
- Stir in the rices, mix well, and heat through.
Nutrition Facts : Calories 587.3, Fat 9.7, SaturatedFat 1.5, Sodium 317.8, Carbohydrate 111.4, Fiber 9.3, Sugar 4.5, Protein 17.9
YELLOW RICE WITH ASPARAGUS AND MUSHROOMS
Looking for a side dish with veggies? Pair fresh asparagus and mushrooms together with Zatarain's Yellow Rice for a great-tasting addition to any meal. Great for the kids, perfect for the whole family.
Provided by Zatarain's
Categories Zatarain's®
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
- Meanwhile, melt butter in large skillet on medium-high heat. Add mushrooms; cook and stir 3 minutes. Add asparagus; cook and stir 3 minutes until tender-crisp.
- Stir vegetables into rice mixture; mix well. Remove from heat. Let stand 5 minutes.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 27.2 g, Cholesterol 10.2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 583.5 mg, Sugar 1.1 g
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