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Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
258 calories; protein 6.2g; carbohydrates 36.9g; fat 10.2g; cholesterol 25.1mg; sodium 276.5mg. Full Nutrition
Most helpful positive review
Elizabeth Allstar
Yum! I had the 90 second basamati rice microwave pack so I modified this a bit. I sautéed the onion and garlic in 1/2 butter 1/2 olive oil. I added about 1/4 c. of fresh lemon juice and the asparagus and sautéed about 5 minutes. Meanwhile I prepared the rice according to the package directions. I added the rice as soon as it was done. I added additional salt and pepper fresh chopped parsley and parmesan. I added additional lemon to each serving. This was fantastic! It was so easy to make too! Read More
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(3) Reviews: Most Helpful
Elizabeth Allstar
Yum! I had the 90 second basamati rice microwave pack so I modified this a bit. I sautéed the onion and garlic in 1/2 butter 1/2 olive oil. I added about 1/4 c. of fresh lemon juice and the asparagus and sautéed about 5 minutes. Meanwhile I prepared the rice according to the package directions. I added the rice as soon as it was done. I added additional salt and pepper fresh chopped parsley and parmesan. I added additional lemon to each serving. This was fantastic! It was so easy to make too! Read More
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(3) 
Decadent! I only had the microwave pouch of basmati so I added it to the pan after sauteeing the onions garlic and asparagus and just heated it up to temp. The directions have garlic but the list of ingredients doesn't; I guessed and used two cloves. This was a great side dish and easy too thanks for the recipe CookingNut! Read More
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(2) 
Phenomenal and simple. I double it and used very little cheese. Everyone loved it even the non-asparagus eaters. Read More
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I don't like to review a recipe when I've made major changes or offer a bad review when I've made minor changes. So this review has minor changes and offers this verdict: Excellent! Exceeded my expectations! I like asparagus but too many recipes come out with it being good. This recipe comes out with it being great. I used jasmine rice chicken broth instead of vegetable broth doubled the amount of asparagus garlic and parmesan cheese and it turned out great. The only ingredient I changed was the broth and I made it more veggies intense. I will make this many times over. And my somewhat finicky wife loved it and said she would have some of the leftovers for breakfast (?). Like I said she loved it. Read More
I put more asparagus and used 2 bags of success instant rice.cut the 2 bags open and it was perfect..I used a little more butter and parmesan cheese..Soo creamy ..I was really surprised how simple and delish this was!! I'll definitely make this again..and I'm gonna try different veggies.. Read More
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I substituted regular brown basmati rice and added some pre-cooked chicken at the end. To keep the asparagus from getting mushy I nuked it till warm & added it the last 10 minutes of cooking with the chicken so flavors could blend. Easy flexible and good. Read More
I only used two tbsp of butter (could have used less) and added a can of asparagus at the end-ish when it was done. Read More
We had this rice dish with some salmon. It was pretty good. I had to change it little bit to be able to use brown rice instead of Basmati. The asparagus would have turn to a mush during the 45 minutes necessary to cook brown rice. So I sautéed the asparagus until tender crisp took them off the pan and used the same pan to proceed with the rest of the recipe. When the rice was cooked I added the asparagus back in the pan to reheat them and finished with the Parmesan cheese. Read More
