Rice with asparagus

Name: Rice with asparagus - Larisa J.
Ingredients: 300 g rice; 500 g asparagus; salt; 1 onion; olive oil; parmesan; about 500 ml; 600 ml water

Salad - Rice with asparagus by Larisa J. - Recipia

Asparagus rice is a simple recipe with few ingredients and a pleasant taste, especially when served warm with parmesan on top. The asparagus is boiled separately and then added to the rice towards the end, so it remains whole and does not overcook. For a creamier texture, the parmesan can be mixed directly into the rice along with the asparagus. Quick Info Total time: not specified exactly; preparation takes about as long as boiling the asparagus and rice. Preparation time: not specified in the recipe. Cooking time: asparagus is boiled for about 15 minutes, and the rice is kept on the heat until it absorbs the water. Servings: not specified; the quantity is suitable for several servings, depending on how much is served at a meal. Difficulty: easy. Recipe type: simple main dish based on rice and vegetables. Ingredients 300 g rice 500 g asparagus 1 onion Olive oil Salt, to taste Approximately 500-600 ml water Parmesan, for serving Preparation method 1. Boil the asparagus Put water to boil in a pot. When it starts to boil, add salt and the asparagus. Let it boil for about 15 minutes, until it softens slightly. The asparagus should not fall apart. It should be cooked just enough to be cut and then added to the rice. After boiling, cut it into larger pieces. Keep a few whole or more attractive pieces for decoration. 2. Sauté the onion and rice In a pan, put a little olive oil and add the finely chopped onion. Sauté the onion for a short time until it starts to soften. Add the rice and let it cook for a few minutes with the onion and oil. Stir so that the grains combine well with the onion. 3. Cook the rice Pour about 500-600 ml of water and add salt to taste. Let the rice boil until it absorbs all the water. The exact amount of water may vary depending on the rice and how quickly it boils. The important thing is that the rice remains on the heat until the liquid is absorbed. 4. Add the asparagus About 5 minutes before turning off the heat, place the pieces of asparagus over the rice. Gently mix so that the asparagus remains as whole as possible. If you want the dish to be creamier, add the parmesan to the rice at the same time as the asparagus. The amount of parmesan can be adjusted to taste, as the recipe does not specify an exact measurement. 5. Serve When the rice is cooked and has absorbed the water, take the pan off the heat. Serve the rice warm, with parmesan on top and the pieces of asparagus kept for decoration. Gently mix before serving, without crushing the asparagus. Why I make the recipe often I like it because it is made from common ingredients and does not need many additions. The rice is filling, and the asparagus brings a different texture and a subtle taste. The parmesan is especially useful if I want a more cohesive and creamy rice. It is also an easy recipe to adapt based on how much rice or asparagus I have on hand, without needing complicated preparation. Tips and variations Tips The asparagus is boiled separately before being added to the rice. This way, the cooking time can be controlled more easily, and you don't have to wait for the rice to be ready to add it. Cut the asparagus into larger pieces. Very small pieces can break more easily when mixing the rice. Keep a few pieces of asparagus for the finish. They can be placed on top of the servings, along with the parmesan. Add salt gradually, as the parmesan is also salty. It is easier to adjust at the end than to fix an overly salty dish. If the rice absorbs the water before it is cooked, it needs to be watched closely. The recipe indicates approximately 500-600 ml of water, but the necessary amount may depend on the type of rice used. Substitutes You can use both green and white asparagus if that is what is available. The recipe does not indicate a change in quantity, so the 500 g of asparagus is maintained. Parmesan can be used either just for serving or mixed into the rice for a creamier consistency. These are the two options mentioned in the recipe. Variations If you prefer a simpler tasting dish, just put the parmesan on top after the rice has been taken off the heat. For a creamier texture, add the parmesan in the last 5 minutes of cooking, along with the pieces of asparagus. Gently mix so that the ingredients distribute without crushing. The recipe can be prepared with more or less parmesan, depending on taste. The amount is not specified, so it is added to preference. Serving ideas Serve the rice warm, immediately after taking the pan off the heat. Place the reserved asparagus pieces on top for decoration and sprinkle with parmesan. It can be served as a simple main dish or as a side, depending on the amount placed on the plate. Since the recipe is based on rice, asparagus, and parmesan, no other elements are needed to serve it. Frequently asked questions Can I add the asparagus at the beginning of the rice boiling? The recipe indicates adding the asparagus about 5 minutes before turning off the heat. It is better to keep this step, as the asparagus has already been boiled separately for about 15 minutes and does not need to stay in the pan for long. How much water is used for the rice? About 500-600 ml of water is used. The amount may vary depending on the type of rice, which is why the rice should be left on the heat until it absorbs all the water. Is the parmesan added to the rice or just on top? Both options are possible. For creamier rice, the parmesan is added to the rice at the same time as the asparagus. If you want to keep the taste simpler and control the amount more easily, you can just put it on when serving. Do I need to cut the asparagus into small pieces? No. In this recipe, the asparagus is cut into larger pieces. A few pieces can be set aside for decorating the plates. Can it be served cold? It is recommended to be served warm, as indicated in the recipe. After cooling, the rice may change texture and become denser. Nutritional values The values are approximate, as the amount of oil and parmesan is not specified. The calculation below refers to the entire recipe, not including the exact variable intake of these two ingredients. For 300 g of dry rice and 500 g of asparagus, the dish has approximately: 1,300-1,400 kcal for the entire amount 270-285 g carbohydrates 30-35 g protein 3-5 g fat, without oil and parmesan The olive oil and parmesan increase the energy value and the amount of fats and proteins. For this reason, the values per serving cannot be calculated exactly without knowing how many servings the rice is divided into and how much oil and parmesan are used. Storage and reheating Asparagus rice is best served warm, immediately after preparation. If leftovers remain, store them in the refrigerator in a covered container and consume them as soon as possible. When reheating, the texture may become denser than at the time of preparation, especially if you added parmesan to the rice. Heat it until well warmed and gently mix to avoid breaking the asparagus pieces.

Rice with asparagus

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