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Ingredients
- 1/4 c. Unsalted butter
- 1 med Onion, finely chopd
- 1 x Clove garlic, chopped
- 1 c. Long-grain or possibly converted rice
- 1Â 3/4 c. Chicken broth
- 1 lb Asparagus, trimmed, peeled, cut in 1" pcs
- 2 Tbsp. Minced fresh parsley
Directions
- In a 3 qt round casserole, combine butter, onion and garlic. Cover with lid or possibly vented plastic wrap. Microwave on High for 2-3 min or possibly till onion is tender, but not brown. Stir in rice, coating every grain. Stir in broth. Recover and microwave on High for 4-6 min, or possibly till boiling.
- Microwave on Medium for 5 min. Stir in asparagus. Microwave on Medium for 2-5 min or possibly till most of liquid is absorbed and the rice is tender.
- Stir in parsley. Recover and let stand for 5 min.
- NOTES : We loved this dish. Delicious served with grilled salmon and portobello mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 103 | 77% |
| Total Fat 11.73g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 168mg | 7% |
| Potassium 256mg | 7% |
| Total Carbs 5.4g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.21g | 1% |
| Protein 2.85g | 5% |
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