| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Asparagus, Not sent, Onions, Rice, Side dishes | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter |
| 1 | md | Onion, finely chopd |
| 1 | Clove garlic, minced | |
| 1 | c | Long-grain or converted rice |
| 1 3/4 | c | Chicken broth |
| 1 | lb | Asparagus, trimmed, peeled, cut in 1" pieces |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
In a 3 quart round casserole, combine butter, onion and garlic. Cover with lid or vented plastic wrap. Microwave on High for 2-3 minutes or until onion is tender, but not brown. Stir in rice, coating every grain. Stir in broth. Recover and microwave on High for 4-6 minutes, or until boiling. Microwave on Medium for 5 minutes. Stir in asparagus. Microwave on Medium for 2-5 minutes or until most of liquid is absorbed and the rice is tender. Stir in parsley. Recover and let stand for 5 minutes. MC formatting and posted on kitmailbox by [email protected] NOTES : We loved this dish. Delicious served with grilled salmon and portobello mushrooms. Recipe by: Lansing State Journal Posted to Kitmailbox by Roberta Banghart <[email protected]> on Jun 25, 1997
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