Lemon Asparagus Rice
Lemon asparagus rice is a simple side dish that brings fresh flavor to the table. Tender asparagus and bright lemon add a clean taste to fluffy white rice. 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
- 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, simply use your favorite brown rice. Cook it according to the package directions and mix it with the asparagus and lemon. Don't forget the lemon zest--it adds a lot to the finished dish!
Storage:
Store the cooked rice in a covered container in the refrigerator for up to three days. Freezing is not recommended.
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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