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RICE - Lemon-Pecan Pilaf with Roasted Asparagus
Nb persons: 6
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Wednesday, March 27, 2002 - Page updated at 12:00 AM | |
1 pound | asparagus |
4 tablespoons | extra-virgin olive oil, divided |
2 tablespoons | fresh lemon juice, divided |
1 teaspoon | salt, divided |
¾ cup | chopped pecans |
1 medium | shallot, peeled and minced |
1 medium clove | garlic, peeled and minced |
1½ cups | basmati or Texmati rice |
3 cups | reduced-sodium chicken broth |
1 teaspoon | grated lemon zest |
2 tablespoons | finely chopped parsley leaves |
¼ teaspoon | ground black pepper |
1. Preheat oven to 400 degrees. Break off and discard the ends from the asparagus. 2. Put the asparagus into a baking dish and toss with 2 tablespoons olive oil, 1 tablespoon lemon juice and ½ teaspoon salt. Roast about 15 minutes, or until very tender and lightly browned; shake the pan once during the roasting time. At the same time, put the pecans into a small pan and toast on medium heat 5 minutes; set aside. Cut the asparagus into 2-inch pieces; set aside.
3. Heat 2 tablespoons olive oil in a 3½-quart saucepan over medium heat. Add the shallots and garlic; sauté 2 minutes. Then stir the rice into the pan and sauté until some of the kernels turn golden. Pour the broth into the pan and stir in the remaining ½ teaspoon salt. Bring to a boil, stirring well. Cover and cook 20 minutes on low.
4. Remove the pan from the heat. Gently fold the asparagus, pecans, remaining tablespoon lemon juice, lemon zest, parsley and pepper into the rice.
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