Rice Regal and Asparagus
Elevate your weeknight dinner game with this vibrant and flavor-packed recipe for Rice Regal and Asparagus! This satisfying dish combines fluffy, aromatic jasmine rice with tender, roasted asparagus for a refreshing yet hearty meal that’s as nutritious as it is delicious. Infused with bright notes of lemon zest and juice, a touch of garlic, and a sprinkling of Parmesan cheese, this recipe strikes the perfect balance between earthy and zesty flavors. A hint of optional red chili flakes adds a subtle kick, while fresh parsley provides a burst of color and freshness. Ready in just 45 minutes, this easy-to-make dish is perfect for busy evenings but elegant enough to impress at dinner parties. Whether served as a light vegetarian main or as a stunning side, Rice Regal and Asparagus is sure to delight your taste buds and elevate your mealtime routine.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 pound Asparagus spears
- 2 cloves Garlic cloves, minced
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a medium-sized pot, bring 2 cups of water and 1 teaspoon of salt to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff the rice with a fork and set aside.
While the rice is cooking, preheat your oven to 400°F (200°C).
Trim the tough ends off the asparagus spears and place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the asparagus and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the asparagus in the preheated oven for 12-15 minutes, or until tender and slightly charred. Remove from the oven and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
Add the cooked rice to the skillet and stir to combine. Lower the heat to medium-low.
Stir in the lemon zest, lemon juice, and red chili flakes (if using). Mix everything until well combined and heated through.
Cut the roasted asparagus spears into 2-inch pieces and fold them gently into the rice.
Sprinkle the rice mixture with grated Parmesan cheese and chopped fresh parsley. Toss lightly to distribute.
Serve the Rice Regal and Asparagus warm, garnished with additional parsley or Parmesan, if desired.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
