Brown Jasmine Rice with Peas and Fresh Asparagus


Brown Jasmine Rice with Peas and Fresh Asparagus
Serves: 2 entrées or 4 side dishes
  1. In a medium saucepan, bring water and rice to a boil.
  2. Cover pan, and immediately reduce heat to Low.
  3. Let cook for 35 minutes, or until water is absorbed.
  4. Remove from heat, stir rice to fluff, and let sit covered for three to five minutes.
  1. In a large frying pan, fill with 1 ½ inches of water. Heat water to a simmer.
  2. Place frozen peas and chopped asparagus into simmering water and cook for five minutes until asparagus are tender, yet still firm, and peas are thawed.
  3. Drain water from vegetables using a strainer.
  1. Over Low heat melt butter in a large frying pan.
  2. Add cooked rice to the pan.
  3. Fold in cooked peas and asparagus.
  4. Zest one lemon over rice and vegetables.
  5. Slice lemon in half and squeeze juice from both halves over rice and vegetables. Make sure not to get any lemon seeds into the rice mixture. Stir gently.
  6. Add freshly ground black pepper to taste, stir gently.
  7. Top entire dish with shredded parmesan if serving from pan, OR transfer to serving dish, then top with cheese.
  8. Serve immediately.
- Start simmering vegetables while rice is cooking.
- Spread rice in pan or dish so asparagus and peas are showing toward the top.
- The natural flavors of the freshly grated Parmesan cheese take the place of adding salt to this dish.