Rice pilaf rice with asparagusa

Name: Rice pilaf rice with asparagusa
Prep time: 38 min
Cook time: 28 min
Yield: 4
Cuisine: Accompagnements
Ingredients: 15 ml (1 tablespoon) of vegetable oil; 1 onion, chopped; 2.5 ml (1/2 teaspoon) of tarragon, basil or oregano; 250 ml (1 cup) of long-grain rice; 250 ml (1 cup) of vegetable broth; 250 ml (1 cup) of water; 1.25 ml (1/4 teaspoon) of salt; 6 asparagus, sliced into pieces; 15 ml (1 tablespoon) of lemon juice; 1.25 ml (1/4 teaspoon) of black pepper

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Author: Les Cultures de chez nous

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Preparation 10

Baking 28

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of vegetable oil
1 onion, chopped
2.5 ml (1/2 teaspoon) of tarragon, basil or oregano
250 ml (1 cup) of long-grain rice
250 ml (1 cup) of vegetable broth
250 ml (1 cup) of water
1.25 ml (1/4 teaspoon) of salt
6 asparagus, sliced into pieces
15 ml (1 tablespoon) of lemon juice
1.25 ml (1/4 teaspoon) of black pepper

Preparation

Side-by-side mode

In a casserole, heat oil over medium heat. Add onion and tarragon, then cook, stirring from time to time, for about 3 minutes or until onions melt. Add rice and mix it up.
Add vegetable broth, water, and salt. Lower the heat to a minimum, cover, and simmer for about 15 minutes.
Add asparagus, cover, and continue cooking for about 10 minutes, or until the rice is tender and the liquid is absorbed.
Add lemon juice and pepper, then mix with a fork.