Best Creamy Brown Rice Recipe With Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

FRESH ASPARAGUS RISOTTO



Fresh Asparagus Risotto image

Make and share this Fresh Asparagus Risotto recipe from Food.com.

Provided by emmi_imme

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 -2 lb fresh asparagus
1 medium onion
3 tablespoons butter
1 1/2 cups rice
1/2 cup apple juice (2 tbsp. apple juice concentrate, fill remaining space in cup with water)
3 cups chicken broth
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley (optional)
ground black pepper (optional)

Steps:

  • Heat the stove to a medium heat. Melt the butter inside the saucepan. Chop the onion and stir in with butter until union is soft, not brown (takes about 2 to 3 minutes). Stir in rice, stir continuously for about two minutes. Add apple juice; stir for another minute.
  • Begin adding chicken broth. Add by 1/2 Cup intervals. Allow the rice to absorb the broth before adding more. Cut the asparagus stems into halves. After ten minutes, add the asparagus, and continue to add the chicken broth until a creamy sauce accompanies the rice. Cook until the rice is soft, and to your own satisfaction.
  • Dish into a bowl and sprinkle the Parmesan cheese over the top. Serve hot.
  • Serves 4.
  • Total cooking time: about 45 minutes to an hour.

Nutrition Facts : Calories 470.8, Fat 13.9, SaturatedFat 8.1, Cholesterol 33.9, Sodium 832.5, Carbohydrate 69.7, Fiber 3.9, Sugar 6.9, Protein 16.3

BROWN RICE WITH FENNEL AND ASPARAGUS



Brown Rice With Fennel And Asparagus image

Provided by Florence Fabricant

Categories     easy, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 cup finely chopped fennel bulb
1/2 cup finely chopped onion
2 cloves garlic, minced
1 cup brown rice
2 cups chicken or vegetable stock or water
Salt and freshly ground black pepper
1 1/2 cups thin asparagus cut in 1-inch pieces
1/3 cup freshly grated Parmesan cheese

Steps:

  • Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
  • Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
  • Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 3 grams

CREAMY ASPARAGUS RISOTTO



Creamy Asparagus Risotto image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 cups chicken or vegetable stock
1 1/2 tablespoons butter, plus 1 tablespoon, melted
2 shallots, minced
1 3/4 cups Arborio rice
1/2 cup white wine
2 tablespoons mascarpone cheese
2 tablespoons Parmigiano-Reggiano
8 ounces asparagus, tips trimmed and separated, stems cut into 1-inch sections
Sea salt
Ice water, for chilling
1/4 cup creme fraiche
1 tablespoon lemon juice
Fresh melissa (lemon balm), for serving
Fresh hyssop, sage or mint, for serving
Bear's garlic, for serving

Steps:

  • Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
  • Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
  • To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

Related Topics