Asparagus Rice Pilaf

Asparagus Rice Pilaf
Staff Writer
Asparagus Rice Pilaf
Molly Aronica

Asparagus Rice Pilaf

This side dish is great with almost everything — from grilled chicken breasts to pork stir-fry. Try using leftover rice for an even crunchier texture. Sliced almonds or cashews would be a wonderful addition to this pilaf as well. 

Click here to see Awesome Asparagus Recipes.

2
Servings
363
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 bunch asparagus, ends trimmed and cut into 1-inch pieces
  • 2 Tablespoons olive oil
  • Kosher salt and black pepper
  • 1 Cup basmati rice, cooked according to package instructions
  • 2 Tablespoons fresh lemon juice
  • 1 Teaspoon sesame oil
  • 1/4 Cup fresh scallions, finely chopped

Directions

Preheat the oven to 400 degrees.

 

Meanwhile, add the asparagus to an ovenproof pan (with enough room for the rice later) and toss with olive oil, salt, and pepper.

 

Roast the asparagus for 10 minutes, then remove the pan from the oven and mix in the cooked rice; bake for 6 more minutes until the rice is a bit crispy and the asparagus is nicely roasted. 

 

Toss in the lemon juice and sesame oil and garnish with the fresh scallions.

Nutritional Facts

Total Fat
19g
27%
Saturated Fat
13g
54%
Carbohydrate, by difference
42g
32%
Protein
5g
11%
Vitamin A, RAE
66µg
9%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
104µg
100%
Calcium, Ca
67mg
7%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
69mg
22%
Manganese, Mn
2mg
100%
Phosphorus, P
147mg
21%
Sodium, Na
9mg
1%
Water
90g
3%
Zinc, Zn
1mg
13%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.