Creamy Rice with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of those quick, easy-to-prepare meals using ingredients that most folks have on hand. The egg, cooked by the heat of the rice, creates a creamy coating. Ingredients:
3 cups water |
1/2 teaspoon salt, divided |
3 cups (1-inch) sliced asparagus (about 12 ounces) |
1 1/2 cups uncooked long-grain rice |
1 tablespoon butter |
2 large eggs |
1 cup grated parmesan cheese, divided |
1/4 cup chopped fresh chives, divided |
3 tablespoons chopped fresh basil |
1 teaspoon grated lemon rind |
1/4 teaspoon black pepper |
Directions:
1. Bring 3 cups water and 1/4 teaspoon salt to a boil in large saucepan. Add asparagus; cook 5 minutes or until crisp-tender. Remove asparagus with a slotted spoon; rinse under cold water, and set aside. Add rice and butter to cooking liquid; cover and simmer 15 to 20 minutes or until done. Set aside.
2. Combine 1/4 teaspoon salt and eggs in a small bowl, stirring with a whisk until well-blended. Add 3/4 cup cheese, 3 tablespoons chives, basil, lemon rind, and pepper; stir well. Stir egg mixture into hot rice. Stir in asparagus; cook rice mixture over low heat for 1 minute or until mixture is thoroughly heated. Top with 1 tablespoon each of cheese and chives.
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