Rice pilaf with asparagus

4 Servings

Ingredients

Quantity Ingredient
¼ cup Unsalted butter
1 medium Onion, finely chopd
1 Clove garlic, minced
1 cup Long-grain or converted rice
1¾ cup Chicken broth
1 pounds Asparagus, trimmed, peeled, cut in 1\" pieces
2 tablespoons Chopped fresh parsley

Directions

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@...

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@...> on Jun 25, 1997

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