Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

472 calories; calories from fat 28%; fat 14.7g; saturated fat 8.2g; mono fat 4.5g; poly fat 0.9g; protein 22.5g; carbohydrates 61.8g; fiber 3.1g; cholesterol 141mg; iron 4.6mg; sodium 889mg; calcium 451mg.
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