A delicious side dish or even a great main course
A dish like this sparkles with the fresh lemon juice. To make a main course, just
serve with a tossed salad and some quickly sautéed fish or grilled chicken.
Directions:
In a large, deep skillet, sauté the garlic and scallion whites for 1 minute in the oil.
Stir in the rice to coat evenly with the oil. Stir in the wine and s immer until
absorbed. Stir in 3 cups of boiling water and simmer, stirring occasionally,
partially covered, until the water is absorbed, about 35 minutes.
Stir in 1 cup of boiling water. Simmer while stirring continuously for 5 minutes.
Stir in the asparagus and more boiling water if the rice is dry. Cook until the
asparagus is tender crisp, about 3 minutes.
Remove from the heat. Add the lemon zest and juice and the Parmesan. Season
with up to ½ tsp. salt and plenty of black pepper. Garnish with the scallion greens.
Serves 6.
Nutrition Information:
Per 1 - cup Serving –
Calories: 260
Total Fat: 10 g
Sat Fat: 2.5 g
Protein: 6 g
Carbs: 31 g
Fiber: 3 g
Cholesterol: 5 mg
Sodium: 280 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 188 | ||
Calories from Fat: 44 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 146.1mg | 5 % | |
Potassium 221.3mg | 6 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 29.4g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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