Rice and Asparagus With Onions

Name: Rice and Asparagus With Onions
Total time: 40 min
Yield: 2 servings
Ingredients: 3/4 cup basmati rice; 1 1/2 cups no-salt-added beef stock or broth; 8 ounces whole onion, or 7 ounces chopped, ready-cut onion (1 2/3 cups); 1 teaspoon toasted sesame oil; 18 medium asparagus; 3 sprigs mint; 1/8 teaspoon salt

By Marian Burros

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Basmati Rice Basics: Pick a Green Vegetable

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Ingredients

Yield:2 servings

¾cup basmati rice
1½cups no-salt-added beef stock or broth
8ounces whole onion, or 7 ounces chopped, ready-cut onion (1⅔ cups)
1teaspoon toasted sesame oil
18medium asparagus
3sprigs mint
⅛teaspoon salt

Ingredient Substitution Guide

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Preparation

Step 1
Combine rice and stock and bring to boil in heavy-bottom pot.
Step 2
Chop whole onion and heat oil in small nonstick pot. When oil is hot, add the onion, reduce heat to medium high and saute onion until it softens and begins to brown.
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. Place a steamer in the pot in which the onion was cooked and place asparagus in the steamer; cook about 3 minutes, until asparagus is crisp but tender.
Step 6
Wash, dry and mince enough mint to make 2 tablespoons.
Step 7
When rice is cooked, stir in drained asparagus and add mint and the salt.