Directions:
- Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
- Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. 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. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
- Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.19 Kcal (1031 kJ) | ||
| Calories from fat | 188.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.89g | 32% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 16.4mg | 1% | |
| Potassium | 530.39mg | 11% | |
| Total Carbs | 13.42g | 4% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 29.4mg | 49% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.8mg | 27% | |
| Calcium | 105.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 37.49 Kcal (157 kJ) | ||
| Calories from fat | 28.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 32% | |
|---|---|---|---|
| Cholesterol | 4.65mg | 10% | |
| Sodium | 2.5mg | 1% | |
| Potassium | 80.77mg | 11% | |
| Total Carbs | 2.04g | 4% | |
| Sugars | 0.82g | 22% | |
| Dietary Fiber | 0.89g | 23% | |
| Protein | 0.79g | 10% | |
| Vitamin C | 4.5mg | 49% | |
| Iron | 0.7mg | 27% | |
| Calcium | 16mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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