Creamy Rice with Asparagus

Creamy Rice with Asparagus Recipe
Randy Mayor
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 472
Caloriesfromfat 28 %
Fat 14.7 g
Satfat 8.2 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 22.5 g
Carbohydrate 61.8 g
Fiber 3.1 g
Cholesterol 141 mg
Iron 4.6 mg
Sodium 889 mg
Calcium 451 mg

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

Preparation

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.

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.

April 2000
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