Lemon-Asparagus Rice
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
46
Sourness
30
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1.5 cups
White Rice (long-grained)3 cups
Water2 tbsps
Unsalted Butter1 tsp
Lemon Zest (minced)450 g
Asparagus (fresh)Directions:
1
Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes
2
Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes
3
Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes
4
Meanwhile, slice off the tough ends of the asparagus stalks and discard them
5
Cut the spears on a diagonal into 1-inch lengths
6
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
7
Add the asparagus, cover, and cook until just tender, 4 to 5 minutes
8
Transfer the cooked rice to a serving bowl and toss in the asparagus
9
Season with salt and pepper and serve