| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Veglife2 |
8 |
servings |
INGREDIENTS
| 4 |
tb |
Margarine or butter |
| 2 |
lg |
Sweet onions; (preferably |
|
|
; Vidalia), finely |
|
|
; chopped |
| 2 1/2 |
lb |
Asparagus; (tough ends |
|
|
; removed), cut into |
|
|
; 1/2" pcs |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried sage |
| 1 |
|
Bay leaf |
| 3 |
qt |
Water |
|
|
Salt and pepper to taste |
| 1 |
c |
Arborio rice |
INSTRUCTIONS
1. Melt margarine in a medium pot over low-medium heat. Add chopped
onions, cover, and cook for 10 minutes, stirring occasionally, until
onions arc softened. 2. Add asparagus, thyme, sage, and bay leaf.
Stir to mix. Cover and continue cooking for another 10 minutes,
stirring occasionally. 3. Add water, salt, and pepper Stir to mix.
Raise heat to high, bring to a boil, then reduce heat to low and cook
at a low-medium boil for 25 minutes, stirring occasionally. 3. Stir
in rice. Cover and continue cooking for about 45 minutes, stirring
frequently, until rice is tender and broth is rich. (Stir frequently
or the rice will stick.) Remove bay leaf Taste for seasonings.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.
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