Recipe: Asparagus Rice Pilaf

ASPARAGUS RICE PILAF

olive oil
1 jalapeno pepper, seeded, finely chopped (optional)
1 cup (250 mL) long-grain white rice
1 (10 oz / 284 mL) can undiluted chicken broth
3/4 cup (175 mL) water
1/2 bunch asparagus
1 green onion, thinly sliced
pinch of salt
pinch of ground white pepper (optional)

Lightly coat a large saucepan with oil and set over medium-high heat. Add jalapeno and rice. Stir until all grains are well coated with oil.

Stir in broth and water. 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. Set aside.

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.

Makes 5 cups (1.25 L)