Asparagus and Rice Sauté

Name: Asparagus and Rice Sauté
Total time: PT0D0H0M
Yield: serves 6 as a side dish
Ingredients: 2 tbsp. olive oil; 1 large onion, chopped; 2 cloves garlic, finally chopped; 6 cups cooked or par-cooked long grain rice; 1 bunch blanched asparagus, cut into 1.5-inch pieces; Salt and pepper to taste; 2 tbsp. dill, finely chopped

Serves
serves 6 as a side dish

MACKENZIE SMITH

Developed as a salvage effort by test kitchen intern Betty Cortina after a batch of long-grain rice failed to cook properly in a rice cooker, this bright, deep saute just might be an improvement on the original plan. It's a versatile dish, but pairs particularly nicely with salmon croquettes.

Ingredients

2 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, finally chopped
6 cups cooked or par-cooked long grain rice
1 bunch blanched asparagus, cut into 1.5-inch pieces
Salt and pepper to taste
2 tbsp. dill, finely chopped

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Instructions

Step 1

Heat a wok or large skillet over high heat. Once oil is hot, reduce heat to medium-high and add the oil and the onions; saute until onions are translucent and soft, but not browned, 4 to 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the asparagus and saute 2 to 3 minutes. Stir in the rice, season with salt and pepper, and saute for another 4 minutes or so until all ingredients are well incorporated and the rice is heated through.