Lemon-Asparagus Rice

Serves 2 as a main dish or 4 a
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion (1/2-inch dice)
  • 1 1/2 cups long-grained white rice
  • 3 cups water
  • 2 tablespoons unsalted butter
  • 1 lemon slice (1 inch thick)
  • 1 teaspoon minced lemon zest
  • 1 pound fresh asparagus
  • Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.

  • Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.

  • Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

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    Recipe courtesy of Food Network Kitchen