Rice and Asparagus With Onions

1. 1

   Combine rice and stock and bring to boil in heavy-bottom pot.

2. 2

   Chop whole onion and heat oil in small nonstick pot.

3. 3

   When oil is hot, add the onion, reduce heat to medium high and saute onion until it softens and begins to brown.

4. 4

   When rice begins to boil, reduce heat to simmer and cover, cooking a total of 17 minutes.

5. 5

   Wash and break tough stems from asparagus at the point where the woody part meets the tender part.

6. 6

   Cut the asparagus just below the head and then cut remaining stems into one-inch pieces.

7. 7

   When the onion is soft, stir it into the rice.

8. 8

   Place a steamer in the pot in which the onion was cooked and place asparagus in the steamer; cook about 3 minutes, until asparagus is crisp but tender.

9. 9

   Wash, dry and mince enough mint to make 2 tablespoons.

10. 10

    When rice is cooked, stir in drained asparagus and add mint and the salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.