CREAMY ASPARAGUS AND LEMON OVEN RICE
I hated asparagus and spinach when I was a kid, and now they are two of my favorite vegetables. Funny how taste changes over time. For me this is the perfect spring dish, not only because I love asparagus, but because it's easy to prepare, creamy, tangy and a delicious rice dish! Making this Asparagus
Provided by Erica Dinho
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Place all the ingredients in a baking dish, except the asparagus and parmesan cheese.
- Stir, cover with aluminum foil and transfer to the oven and bake for 20 minutes, Add the asparagus and stir well and continue baking for 5 minutes more or until the rice is tender and the liquid is absorbed.
- Remove the rice from the oven and stir in the cheese. Serve immediately.
PARMESAN ASPARAGUS RICE
A simple buttery asparagus rice dish topped with Parmesan cheese.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 22m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g
LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g
LEMON RICE
This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.
Nutrition Facts :
ASPARAGUS AND LEMON CHICKEN WITH RICE
Steps:
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
LEMONY RICE WITH ASPARAGUS
Fresh and citrusy, this packs a flavor punch! It is delightful, but must be served immediately. I found that the lemon flavor disappears the next day. Enjoy!
Provided by aHardDaysNight
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cook rice in chicken broth according to box directions.
- remove bags of rice from chicken broth and add asparagus pieces and salt to pan.
- cook asparagus until al dente and bright green.
- remove asparagus to mixing bowl and add rice, butter, pepper, lemon zest, lemon juice, cream and salt.
- serve immediately.
- note: some of the cooking liquid can be added to loosen the sauce if it is too thick.
Nutrition Facts : Calories 310.2, Fat 17, SaturatedFat 9.5, Cholesterol 48.4, Sodium 1533.6, Carbohydrate 25.4, Fiber 1.9, Sugar 2.7, Protein 13.6
GRILLED ASPARAGUS AND LEMON RICE
Grilled asparagus served on top of creamy lemon rice makes a lovely late-spring supper or side dish to go with chicken or salmon. Recipe from Your Daily Veg: Modern, Fuss-free Vegetarian Food by Joe Woodhouse (Kyle Books £22). Looking for more asparagus recipes? Try our filling asparagus, ham hock and potato salad.
Provided by Joe Woodhouse
Categories Rice recipes
Time 30m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a pan large enough to fit everything over a medium heat. Add the onion, celery and leek with a good pinch of salt. Gently cook for 12 minutes to soften the vegetables. Add the garlic and cook for a further 5 minutes.
- Meanwhile, toss the asparagus in the remaining tbsp of oil and a pinch of salt. Heat a griddle pan over a medium-high heat and grill for about 5 minutes, turning once, until tender. Pull off a spear when you think they're approaching being done, then slice off a section and eat it. If they need longer, return the spear to the pan and try again in a minute or so. Remove from the heat and slice each spear into roughly four or five sections.
- Add the rice to the onion pan along with 100ml water to help everything get moving. Stir well but gently to reheat the rice but avoid breaking the grains. Add the asparagus and the lemon juice along with a few good grinds of pepper. Stir to combine.
- When the rice is piping hot, spoon onto plates or put the pan on the table for people to help themselves. Add the lemon zest and, if using, cheese to finish.
Nutrition Facts : Calories 333kcals, Fat 14.9g (6.3g saturated), Protein 16.5g, Carbohydrate 30.3g (6g sugars), Fiber 6.1g
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.
Provided by Realtor by day
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
- Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
- Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
- Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).
LEMON RISOTTO WITH ASPARAGUS
Make and share this Lemon Risotto With Asparagus recipe from Food.com.
Provided by dicentra
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
- Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently.
- Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
- Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus.
- Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes).
- Remove from heat; stir in cheese and juice. Sprinkle with thyme.
Nutrition Facts : Calories 374.4, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.2, Sodium 172.9, Carbohydrate 63.1, Fiber 2.6, Sugar 1.4, Protein 9
LEMON ASPARAGUS
My fiance loves this recipe. We often eat it with BBQ during the summer.
Provided by Emily
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
- Roast in preheated oven until lightly browned at the tips, about 15 minutes.
- Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g
LEMON CHICKEN AND ASPARAGUS OVER RICE
Make and share this Lemon Chicken and Asparagus Over Rice recipe from Food.com.
Provided by Christine Bettiga
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet, heat oil over medium high heat.
- Season the chicken pieces with the salt and pepper and add to the skillet.
- Cook the chicken until golden brown (about 5 minutes).
- Stir in the garlic and red pepper.
- Add the asparagus and mushrooms and cook for 1 minute.
- Stir in the zest, lemon pepper, salt and pepper.
- Add the liquids, bring to a simmer.
- Cover and cook for 3 minutes.
- Serve immediately over hot rice.
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EASY LEMON RICE WITH FRESH ASPARAGUS - VEGAN BLUEBERRY
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4.9/5 (21)Total Time 30 minsCategory Entree, Side DishCalories 215 per serving
- Now add the rice and sauté until the rice grains turn an opaque white, while stirring frequently. (about 5 minutes).
- Now add water, fresh squeezed lemon juice, vegetable bullion (or vegan Chicken broth powder), turmeric, saffron, and salt. Bring the rice to a boil over medium heat.Then place lid on the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until water is all gone.
- While the rice is cooking prepare the asparagus by first cutting or breaking off hard ends. Then cut asparagus spears in 1 inch lengths at an angle.Add 2-3 cloves of minced garlic and saute’ over low heat in a tablespoon of oil for 5-7 minutes or until fork-tender.
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