Jasmine Rice Pilaf with Asparagus and Sun-dried Tomatoes
A bright, flavorful Jasmine rice pilaf with the spring flavors of asparagus and sun-dried tomatoes makes this side dish a wonderful accompaniment to any meal
1.5cupsvegetable stockat room temperature or warmer
2Tablespoonssalted butter
¼cuponionfinely chopped
5stalks asparagustrimmed and cut into 1/4-inch pieces
¼cupb][sun-dried tomatoes [/b]chopped finely
⅛teaspooncrushed red chili flakes
⅛teaspoondried lemongrass
¼teaspoonsea salt (optional)
Instructions
Melt butter in a 2-quart saucepan over medium heat. Add rice and onion and saute for 2 minutes, until rice begins to develop a nutty aroma.
Add vegetable stock and bring to a boil, then immediately reduce heat to medium low. Cover saucepan and simmer rice for 12 minutes. Remove lid and add asparagus and sun-dried tomato. Stir briefly, then cover and continue cooking for 5 minutes, or until rice and vegetables are cooked al dente.