Asparagus Pilaf Rice Recipes

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.

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.

Steps:

• In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.
• Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.
• Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.

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.

Steps:

• Snap off tough ends of asparagus.
• Cook asparagus in boiling water for 2 minutes or until crisp-tender.
• Drain well and chill.
• Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
• Set aside.
• Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
• Marinate in regrigerature 1 hour, turning occasionally.
• Remove asparagus and steak from bag, and discard mixture.
• Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
• Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
• Place steak on a platter, and cover with foil.
• Let stand for 5 minutes.
• Cut steak diagonally across grain into thin slices.
• Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
• Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

Steps:

• Melt butter in a medium saucepan over medium-low heat.
• Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
• Stir in jasmine rice, and cook about 5 minutes.
• Pour in vegetable broth.
• Season mixture with salt and pepper.
• Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover.
• Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

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.