4 Tbs. margarine or butter
2 large sweet onions, finely chopped
2-1/2 lb. asparagus, cut in 1/2" pieces
1 tsp. thyme
1/2 tsp. sage
1
bay leaf
3 qt. water
Salt and pepper to taste
1 cup arborio rice
Melt margarine in a medium pot over low-medium
heat. Add chopped onions, cover, and cook for 10 minutes, stirring occasionally, until onions are softened.
Add asparagus,
thyme, sage, and bay leaf. Stir to mix. Cover and continue cooking for another 10 minutes, stirring occasionally.
Add
water, salt, and pepper. Stir to mix. Raise heat to high, bring to a boil, then reduce heat to low and cook at a low-medium
boil for 25 minutes, stirring occasionally.
Stir in rice. Cover and continue cooking for about 45 minutes, stirring
frequently, until rice is tender and broth is rich. (Stir frequently or the rice will stick.) Remove bay leaf. Taste for seasonings.
|
PER
SERVING: 156 calories; 4 gm protein; 4.8 gm fat; 23 gm carb.; |
20 mg sodium; 12 mg cholesterol; 3.6 gm fiber
send to a friend