Spring Rice

My family loves rice.  They seem to order it frequently when we go out to eat.  They would rather have rice than potatoes.  Me, I’m a potato girl.  I love any kind of potato, fixed any way.  I guess because I never had rice growing up as my dad was what I call “ethnically challenged”, meaning he didn’t like Chinese, Mexican or Italian (except spaghetti), so my understanding of rice dishes was non-existent.  I wanted to make a dish that everyone liked, that not only had rice but some substance to it. This is a pretty side with spring veggies and a buttery, cheesy flavor.  It can work with any kind of meat you serve.

 

2 T. vegetable oil                                        3 T. butter, divided

1 medium onion, chopped                         1 1/2 cups long grain rice

3 cups chicken broth                                  3 cups peas

1 lb. asparagus, cut into 2 in. pieces        salt and pepper

1/3 cup grated parmesan cheese

 

In a large skillet heat oil and 1 T. butter.  Add onion and sauté until soft.  Add rice and cook approx. 4 minutes longer.  Stir in 2 cups broth, salt and pepper.  Bring to boil, then reduce heat and simmer for 10 minutes.  Add remaining stock and veggies.  Cook, covered, 10 minutes longer or until rice and veggies are tender.  Gently stir in remaining butter and cheese.  Enjoy!