Lemon rice pilaf with asparagus
It’s finally Spring! These warmer temperatures, make me want to cook bright and fresh food. This rice pilaf dish is so tangy, lemony, and delicious it won’t last long on the table. It is worth getting seconds for 😋.
This can be an all year round dish so save this recipe because it goes perfect alongside any main dish/bbq.
I decided to make this for our Easter dinner along with ham and salad. We served it family-style on the table. It turned out amazing!
I hope you give this a try and let me know what you think 😁. Enjoy!
Lemon rice pilaf with asparagus
A tangy, lemony side dish
Ingredients
- 2 cups rice
- 2 1/2 cup water
- 1 cup short cut spaghetti noodle (I used fideo)
- 2 green onion chopped
- 2 lemon (juice and zest)
- 1/2 cup Italian parsley
- 2 garlic minced
- 1 tbsp chicken bullion
- salt & pepper to taste
- red chili pepper
- 2 tbsp butter
- a drizzle of olive oil
Instructions
- Add butter and olive oil to the pan and toast the rice and noodles until light brown. Next add salt, black pepper, and red chili flakes.
- Then add green onion, garlic, lemon zest of one lemon and parsley.
- Add water, chicken bullion and lemon juice of one lemon.
- Cover, reduce heat to low and simmer for 5 minutes. Next, add the asparagus and place the lid back on and simmer for an additional 10 minutes. Let sit for 10 minutes covered without heat.
- Add additional lemon juice, lemon zest, salt and pepper and sprinkle with parsley. Serve and enjoy!