Creamy Rice with Asparagus

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

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Nutritional Information

Amount per serving
  • Calories: 472
  • Calories from fat: 28%
  • Fat: 14.7g
  • Saturated fat: 8.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.5g
  • Carbohydrate: 61.8g
  • Fiber: 3.1g
  • Cholesterol: 141mg
  • Iron: 4.6mg
  • Sodium: 889mg
  • Calcium: 451mg

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

  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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