Brown Rice Soup With Asparagus Recipes

PARMESAN ASPARAGUS RICE

Steps:

• Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
• Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
• Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

BROWN RICE WITH FENNEL AND ASPARAGUS

Steps:

• Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
• Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
• Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.

BROWN RICE SOUP WITH ASPARAGUS

Steps:

• Put the rice with the salt in 3 cups of water in a medium saucepan. Bring it to a boil, reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 45 minutes.
• Trim the tough ends off the asparagus stalks and discard. Steam the asparagus until tender yet crisp, about 2 minutes. Drain it in a colander, then rinse under cold water. Let the asparagus cool for a few minutes. When completely cooled, cut into 1-inch pieces, reserving 1/4 cup of tips for garnish.
• Coat the bottom of a large pot with the olive oil. Add the celery, onion, carrot and thyme. Cover and cook over low heat for 4 minutes, stirring occasionally, until tender. Add the vegetable stock and cooked rice and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Remove from the heat and let cool a bit.
• Carefully transfer small batches to a blender and blend until smooth. Return all the blended mixture to a pot. Stir in the asparagus, scallions, parsley, soy sauce, pepper sauce and ground pepper. Return to a simmer for 2 minutes. Ladle into bowls and garnish with reserved asparagus tips and parsley sprigs.

ASPARAGUS AND WILD RICE SOUP

Steps:

• Prepare rice according to package directions, set aside.
• Heat oil in large saucepan on medium-high.
• Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
• Add rice, broth, salt and pepper; bring to boil.
• Mix evaporated milk with constarch in small bowl until smooth.
• Add to saucepan.
• Cook 3-5 minutes, stirring occasionally until thickened.
• Stir in parsley.
• For vegetarians use the vegetable stock.

SUPER-QUICK BROWN RICE WITH ASPARAGUS, CHICKPEAS, AND ALMONDS

Steps:

• Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
• While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
• Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
• Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
• Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
• Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
• Add remaining garlic and onions. Stir for a minute.
• Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
• Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
• Adjust seasonings, adding more salt if needed.
• Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
• Watch as this magical concoction disappears before your eyes!