Rice with Mushroom and Asparagus Primavera Kitchen
Asparagus Rice Recipe: How to Make Asparagus Rice. Written by MasterClass. Last updated: Feb 29, 2024 • 2 min read. This simple asparagus rice recipe—which calls for pantry staples like rice, garlic, butter, and Parmesan—is a quick weeknight dinner that's sure to satisfy your comfort food cravings. This simple asparagus rice recipe.
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Heat oil in a large nonstick skillet over medium-high heat. Add ginger and onion and cook, stirring constantly, until fragrant, about 1 minute. Add the rice, gently mixing and pressing into the.
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Step 2. Pour 1/3 cup of the olive oil into the pot, drop in the crushed garlic, and set over a medium-high flame. Golden the garlic for a minute or two, just until fragrant and lightly colored.
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Fill a large bowl with ice water. When the water is boiling, add half of the asparagus and cook until the asparagus is tender, 3 to 5 minutes. Using a slotted spoon, transfer to the prepared ice water and repeat with remaining asparagus. When all of the asparagus is cooked, remove from the ice bath, pat dry and cut into 3/4-inch pieces.
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Cut asparagus into 1-inch pieces, leaving the tips intact. 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 for a moment. In a large bowl, combine cooked rice, parsley, asparagus, lemon juice, and lemon zest. Toss.
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Advertisement. Step 2. Combine 1/4 teaspoon salt and eggs in a small bowl, stirring with a whisk until well-blended. Add 3/4 cup cheese, 3 tablespoons chives, basil, lemon rind, and pepper; stir well. Stir egg mixture into hot rice. Stir in asparagus; cook rice mixture over low heat for 1 minute or until mixture is thoroughly heated.
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Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
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Step 1. Heat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
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Bring water to a boil. Then add in the rice, asparagus, cilantro, salt, and butter. Stir gently, and cover with a tight fitting lid. Lower heat to low and allow rice to simmer for 20-25 minutes, or until the rice is cooked through and tender. Once rice is tender, turn off heat and remove pot from the burner.
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Transfer to a plate. Make the risotto: Return the skillet to the stove and set over medium heat. Add 1 tablespoon of olive oil. Once it shimmers add 1 ½ cups rice and stir for about 30 seconds to 1 minute. Ladle about ¾ cup of warm stock into the pan with the rice and stir. Reduce the heat to medium.
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Add garlic and cook for about 30 seconds. Add mushrooms. Cook and stir for about 5 minutes or until lightly browned and tender. Don't cover the skillet or you will steam the mushrooms instead of sauté them. Add asparagus. Cook and stir about 3 to 4 minutes or until tender-crisp. Add the rice, salt, and pepper.
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Heat the stock in a small saucepan until it comes to a low simmer. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or 2, until translucent. Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated. Add the white wine.
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Prepare an ice bath. Blanch the asparagus in boiling, salted water for 30 seconds or so-just until it turns bright green. Immediately remove it from the boiling water then drop it into an ice bath to cool. Drain and pat dry. Make the creamy sauce. Heat butter and oil and cook the shallot until soft.
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Slice asparagus and green onions. Mince the garlic and ginger. Gather the other ingredients. Sautee the onions, followed by the ginger and garlic, and then the asparagus and peas. Add the rice and cook for a few minutes. Stir in the soy sauce. Create a well in the stir fry and pour the beaten eggs into it.
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Step 3. When rice begins to boil, reduce heat to simmer and cover, cooking a total of 17 minutes. Step 4. Wash and break tough stems from asparagus at the point where the woody part meets the tender part. Cut the asparagus just below the head and then cut remaining stems into one-inch pieces. Step 5. When the onion is soft, stir it into the rice.
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Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely).