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Ingredients
¾ cup long-grain rice
12 large asparagus
1 small bulb fennel (½ cup chopped)
1 teaspoon olive oil
1 bunch chives (¼ cup chopped)
1 large clove garlic
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
68 grams carbs; 332 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 7 grams fiber; 198 milligrams sodium; 9 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine rice and 1 ½ cups water in heavy-bottomed saucepan. Bring to boil. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
- Step 2
Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part. Discard woody part. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into ½-inch pieces.
- Step 3
Wash and trim fennel, and cut into small pieces.
- Step 4
Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
- Step 5
Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus. When ingredients are tender, stir into rice as it cooks.
- Step 6
Season with salt and pepper, and serve.
Private Notes
Comments
This is an easy, healthy, delicious and quick addition to dinner. What’s not to love? I made it exactly as the recipe suggested.
Very little oil required. Would have cooked in more oil to prevent from browning. Did not have chives to substitutes with parsley. Turned out nice but underwhelming.
This is an easy, healthy, delicious and quick addition to dinner. What’s not to love? I made it exactly as the recipe suggested.