Best Awesome Rice And Asparagus Recipes

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LEMON-ASPARAGUS RICE



Lemon-Asparagus Rice image

Provided by Food Network

Categories     side-dish

Yield Serves 2 as a main dish or 4 a

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups long-grained white rice
3 cups water
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus

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.

PARMESAN ASPARAGUS RICE



Parmesan Asparagus Rice image

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

1 cup UNCLE BEN'S® Basmati Rice - cooks in 10 minutes
2 cups vegetable stock
1 small sweet onion, diced
1 clove garlic, minced
3 tablespoons butter, divided
2 tablespoons freshly grated Parmesan cheese
1 cup chopped fresh asparagus
salt and ground black pepper to taste

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

BASMATI ASPARAGUS RICE



Basmati Asparagus Rice image

Make and share this Basmati Asparagus Rice recipe from Food.com.

Provided by AZPARZYCH

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup basmati rice
1 cup chicken stock
1 cup water
1/2 teaspoon salt
1 garlic clove
3/4 lb asparagus
1/2 teaspoon orange zest

Steps:

  • Rince rice under running water until water runs clear.
  • Bring chicken stock, salt, water and garlic clove to boil in a large saucepan.
  • Add rice and return to boil, stirring lightly.
  • Cover, reduce heat to low and simmer 18-20 minutes until rice is cooked and liquid adsorbed.
  • Clean and slice on a bias the asparagus into 1/2 inch pieces.
  • Remove sauce pan from heat, immediately add asparagus and orange zest.
  • Cover and allow asparagus to steam while rice cools about 5-8 minutes.
  • Serve immediately.

RICE AND ASPARAGUS WITH ONIONS



Rice and Asparagus With Onions image

Provided by Marian Burros

Categories     quick, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 7

3/4 cup basmati rice
1 1/2 cups no-salt-added beef stock or broth
8 ounces whole onion, or 7 ounces chopped, ready-cut onion (1 2/3 cups)
1 teaspoon toasted sesame oil
18 medium asparagus
3 sprigs mint
1/8 teaspoon salt

Steps:

  • Combine rice and stock and bring to boil in heavy-bottom pot.
  • Chop whole onion and heat oil in small nonstick pot. When oil is hot, add the onion, reduce heat to medium high and saute onion until it softens and begins to brown.
  • When rice begins to boil, reduce heat to simmer and cover, cooking a total of 17 minutes.
  • Wash and break tough stems from asparagus at the point where the woody part meets the tender part. Cut the asparagus just below the head and then cut remaining stems into one-inch pieces.
  • When the onion is soft, stir it into the rice. Place a steamer in the pot in which the onion was cooked and place asparagus in the steamer; cook about 3 minutes, until asparagus is crisp but tender.
  • Wash, dry and mince enough mint to make 2 tablespoons.
  • When rice is cooked, stir in drained asparagus and add mint and the salt.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 2 grams, Carbohydrate 74 grams, Fat 3 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 514 milligrams, Sugar 9 grams

SUPER-QUICK BROWN RICE WITH ASPARAGUS, CHICKPEAS, AND ALMONDS



Super-Quick Brown Rice With Asparagus, Chickpeas, and Almonds image

Discovered on Heidi Swanson's "101 Cookbooks" website, I adapted to add a little more flavor punch. This has been a crowd-pleaser many times over, even with people who "don't like asparagus!" It's tasty served at any temperature, making it a great addition to a potluck meal.

Provided by JessHinkson

Categories     Brown Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups brown rice, cooked
4 garlic cloves, smashed and chopped, divided
1/3 cup tahini
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
6 tablespoons extra virgin olive oil, divided
2 tablespoons hot water
3 teaspoons kosher salt, divided
14 ounces chickpeas, drained and dried
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
1 cup slivered almonds, toasted

Steps:

  • Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
  • While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
  • Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
  • Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
  • Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
  • Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
  • Add remaining garlic and onions. Stir for a minute.
  • Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
  • Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
  • Adjust seasonings, adding more salt if needed.
  • Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
  • Watch as this magical concoction disappears before your eyes!

Nutrition Facts : Calories 750, Fat 32.7, SaturatedFat 4.1, Sodium 1098.9, Carbohydrate 99.8, Fiber 11.5, Sugar 3.6, Protein 19.1

LEEK-AND-ASPARAGUS CRISPY RICE



Leek-and-Asparagus Crispy Rice image

This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're creating little nuggets of crunch to disperse throughout the bowl. Leeks take on a buttery quality once cooked, melting into fluffy rice and crisp-tender asparagus. Lastly, an egg-fried just until the yolk can be used as a silky sauce-becomes the crown on top of a most excellent vegetarian rice bowl.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cups chopped leeks, white parts only (from 2 large), washed thoroughly
Kosher salt and freshly ground pepper
8 ounces asparagus, trimmed and cut into 2-inch pieces
3 cups cooked white rice
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
1 cup blanched fresh or thawed frozen peas
1/3 cup grated Parmigiano-Reggiano, plus more for serving
1/2 cup chopped fresh parsley and dill, plus more for serving
Fried eggs, for serving (optional)

Steps:

  • Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
  • Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.

ASPARAGUS FRIED RICE



Asparagus Fried Rice image

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

3 cups cooked rice, cooked in
chicken stock
1 cup green asparagus spear, chopped
1/2 cup red onion, chopped
1 garlic clove, crushed (optional)
1 teaspoon red chile, crushed (optional)
salt & pepper
3 tablespoons yellow margarine (for frying) or 3 tablespoons vegetable oil (for frying)

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.

ASPARAGUS PILAF RICE



Asparagus Pilaf Rice image

Make and share this Asparagus Pilaf Rice recipe from Food.com.

Provided by Boomette

Categories     Lemon

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon basil or 1/2 teaspoon 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

Steps:

  • 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.
  • 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.

ASPARAGUS & BASMATI RICE



Asparagus & Basmati Rice image

I threw this together when I needed a quick side...Turns out it was the hit of the night! This was requested twice in one week and I was happy to do it since it's just so fast and easy.

Provided by t d

Categories     Rice Sides

Time 20m

Number Of Ingredients 8

1 c basmati rice
2 c water
1/2 tsp salt
2 tsp canola oil
2 Tbsp butter
1 bunch fresh asparagus, broken and cut into bite size pieces.
2 Tbsp lime or lemon juice
salt and pepper to taste

Steps:

  • 1. In a microwaveable covered dish combine the rice, oil, salt, and water. Microwave on high for 10-12 minutes. Fluff up rice after cooking 6 minutes. Fluff up again at the end of the cooking time. Taste test rice, it should be "just under done". Not mushy.
  • 2. Toss in asparagus and butter. Cover and let the asparagus steam for 2-3 minutes.
  • 3. Squeeze on lime or lemon juice, salt and pepper to taste, toss and serve.

AWESOME RICE AND ASPARAGUS



Awesome Rice and Asparagus image

I had rental properties years ago and one of my renters was from another country and she gave me the original recipe which I have altered to my taste. I have never taken this to any function that people didn't simply love it and had to have the recipe! The flavors all blend together wonderfully and if there are leftovers they are great reheated.

Provided by Jo-Ann Boyer @jodolly

Categories     Rice Sides

Number Of Ingredients 8

- 4 tomatoes (chopped)
- 1 onion (chopped)
3 cup(s) rice
6 cup(s) water
6 - beef boullion
8 ounce(s) parmesan cheese
16 ounce(s) sour cream
2 can(s) asparagus, canned & well drained

Steps:

  • Use a very large skillet (I use my chicken fryer) and fry tomatoes and onions in 3 T. butter.
  • Add the rice and cook till it absorbs most of the tomato liquid.
  • Add the water and beef bouillon cubes, cook till rice is done.
  • Spray a 9x13 pan with cooking spray, put a layer of rice mixture, then a layer of sour cream, a layer of asparagus, then a layer of parmesan cheese. Repeat using all ingredients and ending with asparagus and parmesan.
  • Bake in a 350* oven for 15 minutes covered with aluminum foil.
  • I press the rice down with the back of my spoon to make it stick together better so when the pan is done it can be cut into squares and it stays together. Note: You can use any rice but I prefer to use Jasmine because it will stick together the best and we love the taste of Jasmine rice.

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