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from "Recipes from Home" by David Page and Barbara Shinn

Serve this dish as a meatless meal or alongside grilled salmon.

Serves 2 as main dish or 4 as a side dish
 Recipes from Home

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups long-grained white rice
3 cups water
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus
Kosher salt and freshly ground black pepper to taste

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Heat the olive in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.

Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large nonreactive pot filled with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.

Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Organic Yellow Onion, Medium - $1.99/lb
  Carolina Extra Long Grain White Rice - $6.49/ea
  Lemons - $0.89/ea Save! 5 for $4
  Pedersen Farm Local Organic Asparagus - $6.99/ea
 approx. 1lb per bunch
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  David's Kosher Salt - $3.19/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
Estimated Total:  
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