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Creamy Rice with Asparagus

Randy Mayor
Yield 4 servings (serving size: 1 cup)
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

Nutrition 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

How to Make It

  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.