A new rice option
I love rice, but frankly I have been getting a little bored with it.
I was trying to cut out some of the pasta in my diet and had tried to add rice to some meals. Rice is packed full of vitamins and minerals and provides an excellent source
of vitamin E, B vitamins (thiamin, niacin) and potassium.
It is lower in fat than pasta and goes better with beans that I love to eat (though beans can certainly be eaten with pasta - or just about anything else).
I recently discovered Arborio rice. It is soft and creamy when prepared. It's also a good source of iron.
I had recently used the arborio rice in a soup to give it a creamy texture without using dairy but I decided today for the first time on its own. I just mixed it in with some asparagus and some spices for a delicious snack.
Give it a try. Add in whatever veggies you'd like. I think you'll like this new rice alternative.
Arborio Rice with Asparagus
2 tablespoons of olive oil6 cloves of garlic, minced
1/2 onion, chopped fine
6 cups of vegetable stock
1 pound of arborio rice
2 tablespoons of dry white wine or lemon juice
1 bunch of fresh asparagus, chopped
1 cup of parmesan cheese, grated
2 tablespoons of butter
1/8 teaspoon of salt
1/2 tablespoon of freshly ground black pepper
2 tablespoons of goat cheese
- •Bring the stock to a boil.
- •In medium skillet sauté the onions and the garlic in the olive oil then add the asparagus and the rice.
- •Toss in the white wine then add enough of the broth to cover the rice and mix it all well.
- •Stir frequently and continue to add the broth a little at a time over the next 20 minutes.
- •When rice is al dente turn off the stove and add the asparagus and allow it to sit for a minute.
- •Stir in the butter, the goat cheese and the parmesan and season the whole lot with pepper and salt.
- Vegetarian
