Rice, Asparagus And Fennel

1. 1

   Combine rice and 1 1/2 cups water in heavy-bottomed saucepan.

2. 2

   Bring to boil.

3. 3

   Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.

4. 4

   Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part.

5. 5

   Discard woody part.

6. 6

   Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.

7. 7

   Wash and trim fennel, and cut into small pieces.

8. 8

   Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.

9. 9

   Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus.

10. 10

    When ingredients are tender, stir into rice as it cooks.

11. 11

    Season with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.