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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Yummy

keelarlia
December 07, 2015
This has a lot of calories and fat for a side dish, but I wonder if you could substitute egg whites?  I really liked it but it is definitely better right away as opposed to leftovers.

keelarlia's Review

PamKatie
April 19, 2012
As stated by a previous reviewer, it is way too heavy for a side dish. But with 22 grams of protein it makes a terrific main dish. I made it with brown rice and asparagus. The egg makes the texture very creamy - almost like risotto but without the work!

PamKatie's Review

hmsteffens
May 09, 2009
Made this, but substituted mushrooms instead of the asparagus. Tasted really good, but heavy, not the side dish I was looking for. This was more of a "meal" than a side.