Asparagus rice pilaf



8 min


5 cups (1.25 L)

* PLUS Cooking time: 20 minutes, Standing Time: 5 minutes
Asparagus rice pilaf

Roberto Caruso


  • 1 jalapeno , optional
  • olive oil
  • 1 cup long-grain white rice
  • 3/4 cup water
  • 284-mL can undiluted chicken broth
  • 1/2 bunch asparagus
  • 1 green onion
  • 1 pinch salt
  • 1 pinch white pepper


  • Core and seed jalapeño. Finely chop. Lightly coat a large saucepan with oil and set over medium-high heat. Add jalapeño and rice. Stir until all grains are well coated with oil, then stir in water and broth. Cover and bring to a boil, then reduce heat to low. Simmer, without stirring, 15 minutes.
  • Meanwhile, snap tough ends from asparagus and discard. Slice asparagus into 1-inch (2.5-cm) pieces. Thinly slice onion. Set each aside separately.
  • Once rice has cooked 15 minutes, stir in asparagus. Continue to cook, covered, until rice and asparagus are tender and liquid is absorbed, about 5 more minutes. Then remove from heat and let stand 5 minutes. Stir in green onion. Taste and stir in salt and pepper, if needed. Great hot or at room temperature.

Nutrition (per serving)

  • Calories
  • 167,
  • Protein
  • 6.1 g,
  • Carbohydrates
  • 30.7 g,
  • Fat
  • 1.9 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 383 mg.

Rice is one of those easygoing side dishes that’s perfect for entertaining and takes easily to having a few posh ingredients stirred in. Serve it piping hot from the pan or at room temperature – it tastes just as good, and there’s one less thing to worry about during the last-minute serving rush.