| 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 bobbi744@sojourn.com
NOTES : We loved this dish. Delicious served with grilled salmon and
portobello mushrooms.
Recipe by: Lansing State Journal Posted to Kitmailbox by Roberta Banghart
<bobbi744@sojourn.com> on Jun 25, 1997
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