Asparagus Basmati Rice Recipes

PARMESAN ASPARAGUS RICE

Steps:

• Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
• Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
• Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

ASPARAGUS AND MUSHROOM RICE MEDLEY

Steps:

• Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.

LEMON-ASPARAGUS RICE

Steps:

• Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
• Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
• Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

RICE AND ASPARAGUS WITH ONIONS

Steps:

• Combine rice and stock and bring to boil in heavy-bottom pot.
• 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.
• When rice begins to boil, reduce heat to simmer and cover, cooking a total of 17 minutes.
• 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.
• 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.
• Wash, dry and mince enough mint to make 2 tablespoons.
• When rice is cooked, stir in drained asparagus and add mint and the salt.

BASMATI ASPARAGUS RICE

Steps:

• Rince rice under running water until water runs clear.
• Bring chicken stock, salt, water and garlic clove to boil in a large saucepan.
• Add rice and return to boil, stirring lightly.
• Cover, reduce heat to low and simmer 18-20 minutes until rice is cooked and liquid adsorbed.
• Clean and slice on a bias the asparagus into 1/2 inch pieces.
• Remove sauce pan from heat, immediately add asparagus and orange zest.
• Cover and allow asparagus to steam while rice cools about 5-8 minutes.
• Serve immediately.

CURRIED BASMATI RICE AND APPLE PILAF

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.

RICE SALAD WITH ASPARAGUS AND PEAS

Steps:

• Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms. Transfer to a bowl; whisk in vinegar and oil.
• Cook rice in a pot of salted boiling water until tender, about 13 minutes. Add asparagus and peas; cook until crisp-tender, about 2 minutes. Drain and transfer to bowl with vinaigrette.
• Add onion and radicchio, toss to combine, and season with salt. Let stand 30 minutes. Add basil, toss to combine, and let stand 30 minutes more before serving.

PLAIN BASMATI RICE

Steps:

• Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly.
• Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

SADA CHAWAL (PLAIN COOKED BASMATI RICE)

Steps:

• Pick the rice clean and wash several times. Drain thoroughly and place in a 2 1/2-quart microwave-proof dish. Add 2 1/4 cups of water and mix well.
• Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 8 to 10 minutes, or until most of the water is absorbed and the top of the rice is covered with steamy holes. Stir twice during the cooking time.
• Cover and continue cooking at 100 percent power for 4 minutes, or until the rice is fully cooked and soft. Remove from the oven and set aside, covered, for 5 minutes. Uncover, lightly fluff the rice with a fork and serve.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.