Rice Pilaf with Asparagus

I love rice pilaf. It’s the combo of rice AND orzo, those rice-size bits of pasta, enhanced with asparagus cooked just right–not hard, not soft. This is a pretty dish, too. Save some asparagus tips to garnish the top of each serving.

asparagus pilaf
Prep Time15 minutes
50 minutes
Print Recipe

Rice Pilaf with Asparagus and Pine Nuts

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4

Ingredients

  • 1 1/2 cups brown rice cooked in vegetable stock (1/2 cup dry)
  • 1 1/2 cups orzo pasta cooked (1/2 cup dry)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bunch asparagus trimmed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon basil dried
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil leaves

Instructions

  • Cook the rice and orzo separately, per package directions.
  • Sauté the onion until soft. Add the garlic and sauté for 1 more minute.
  • Cut the asparagus into 1/2-inch pieces at an angle. Add to the pan.
  • Add the lemon juice, turmeric, and basil, and turn the heat down low. Let the asparagus steam for 3 minutes.
  • Toast the pine nuts. Watch them – they burn easily!
  • Mix the rice, orzo, and asparagus into a serving dish. Sprinkle with chopped fresh basil and pine nuts.