Lemon Asparagus Rice
Lemon asparagus rice is a simple side dish made with fluffy white rice, tender asparagus, fresh lemon juice, and lemon zest. It pairs well with fish, chicken, or steak and works for both weeknight dinners and special meals.
Ingredients
- 1 cup jasmine rice
- 1 ½ cups water
- 1 pound fresh asparagus
- 4 tablespoons minced parsley, flat or curly leaf
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon extra virgin olive oil or unsalted butter
- Salt to taste
- Freshly ground pepper
Instructions
- Rinse rice in a colander until the water runs clear. Bring water to a boil over high heat. Add rice and ½ teaspoon salt. Bring back to a boil and then lower the heat to the lowest setting. Cover the pot and set timer for 15 minutes. Let pot sit off the heat for 5 minutes. Lift cover and fluff with a fork.
- While rice is cooking, snap the ends off the asparagus. Cut the stalks into 1-inch pieces and leave the asparagus tips whole.
- Bring a medium saucepan of water to a boil. Drop in the asparagus and cook one minute. Using a slotted spoon or spider, remove the asparagus from the water and set aside.
- When the rice is cooked, pour the hot rice into a big bowl.
- Add asparagus, chopped parsley, lemon juice, lemon zest, and butter.
- Toss with a rubber spatula until combined.
- Season with salt and pepper to taste. Serve hot.
Notes
To Make Asparagus Brown Rice
To make asparagus brown rice, use your favorite brown rice and cook it according to the package directions. Stir in the cooked asparagus, lemon zest, and 1 tablespoon fresh lemon juice before serving.
Storage
Store leftover asparagus rice in a covered container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water. Freezing is not recommended because the asparagus can get soft.
Nutrition
Calories: 145.7kcalCarbohydrates: 27.9gProtein: 4gTotal Fat: 2.2gSaturated Fat: 1.3gCholesterol: 5mgSodium: 201.6mgPotassium: 204.6mgFiber: 2.1gSugar: 1.5gNet Carbohydrates: 25.7g
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