Recipe - Rice Pilaf With Asparagus

One fourth cup Unsalted butter
1 md Onion, finely chopd
1 Clove garlic, minced
1 cup Longgrain or converted rice
1 Three fourths cup Chicken broth
1 pound Asparagus, trimmed, peeled,
cut in 1" pieces
2 tablespoon Chopped fresh parsley

In a 3 quart round casserole, combine butter, onion and garlic. Cover with
lid or vented plastic wrap. Microwave on High for 23 minutes or until
onion is tender, but not brown. Stir in rice, coating every grain. Stir in
broth. Recover and microwave on High for 46 minutes, or until boiling.
Microwave on Medium for 5 minutes. Stir in asparagus. Microwave on Medium
for 25 minutes or until most of liquid is absorbed and the rice is tender.
Stir in parsley. Recover and let stand for 5 minutes. MC formatting and
posted on kitmailbox by bobbi744@sojourn.com

NOTES : We loved this dish. Delicious served with grilled salmon and
portobello mushrooms.
Recipe by: Lansing State Journal Posted to Kitmailbox by Roberta Banghart
bobbi744@sojourn.com on Jun 25, 1997