Rice Regal And Asparagus

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE



Asparagus, Chicken, Wild Rice Casserole image

I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then-with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked wild rice, rinsed
2 cups chicken broth
1 can (4 ounces) mushroom stems and pieces, undrained
6 tablespoons butter, divided
6 boneless skinless chicken breast halves
2 tablespoons onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 pounds fresh asparagus, trimmed

Steps:

  • Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top. , Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.

PARMESAN ASPARAGUS RICE



Parmesan Asparagus Rice image

A simple buttery asparagus rice dish topped with Parmesan cheese.

Recipe From allrecipes.com

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 22m

Yield 4

Number Of Ingredients 8

1 cup UNCLE BEN'S® Basmati Rice - cooks in 10 minutes
2 cups vegetable stock
1 small sweet onion, diced
1 clove garlic, minced
3 tablespoons butter, divided
2 tablespoons freshly grated Parmesan cheese
1 cup chopped fresh asparagus
salt and ground black pepper to taste
Calories257.7 calories
Carbohydrate36.9 g
Cholesterol25.1 mg
Fat10.2 g
Fiber1.1 g
Protein6.2 g
SaturatedFat6 g
Sodium276.5 mg
Sugar1.5 g

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.

BOW TIES WITH SAUSAGE & ASPARAGUS



Bow Ties with Sausage & Asparagus image

We love asparagus, so I look for ways to go green. This pasta dish comes together fast on hectic nights and makes wonderful leftovers. -Carol Suto, Liverpool, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

3 cups uncooked whole wheat bow tie pasta (about 8 ounces)
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Calories 247 calories
Fat7g fat (2g saturated fat)
Cholesterol36mg cholesterol
Sodium441mg sodium
Carbohydrate28g carbohydrate (2g sugars
Fiber4g fiber)
Protein17g protein. Diabetic Exchanges

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

ASPARAGUS PILAF RICE



Asparagus Pilaf Rice image

Make and share this Asparagus Pilaf Rice recipe from Food.com.

Recipe From food.com

Provided by Boomette

Categories     Lemon

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon basil or 1/2 teaspoon oregano
1 cup long grain rice
1 cup vegetable stock
1 cup water
1/4 teaspoon salt
6 asparagus, cut in pieces
1 tablespoon lemon juice
1/4 teaspoon fresh black pepper

Steps:

  • In a casserole, heat oil at medium heat. Add onion and tarragon, and cook, stirring from time to time, for about 3 minutes or until onion has soften. Add rice and stir.
  • Add vegetable stock, water and salt. Reduce to low heat, cover and let simmer for 15 minutes. Add asparagus, cover and keep cooking for about 10 minutes or until rice is tender and liquid has absorbed. Add lemon juice and pepper and stir with a fork.

LEMON-ASPARAGUS RICE



Lemon-Asparagus Rice image

Recipe From foodnetwork.com

Provided by Food Network

Categories     side-dish

Yield Serves 2 as a main dish or 4 a

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups long-grained white rice
3 cups water
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus

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.

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