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Pilaf rice with asparagus

Author: Les Cultures de chez nous
Riz pilaf aux asperges
Preparation 10
Baking 28
Portions 4
Freezing No


  • 15 ml (1 tablespoon) of vegetable oil
  • 1 chopped onion
  • 2 ml (1/2 teaspoon) of tarragon, basil or oregano
  • 250 ml (1 cup) of long grain rice
  • 250 ml (1 cup) of vegetables broth
  • 250 ml (1 cup) of water
  • 1 ml (1/4 teaspoon) of salt
  • 6 asparagus sliced into pieces
  • 15 ml (1 tablespoon) of lemon juice
  • 1 ml (1/4 teaspoon) of black pepper
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  • In a casserole, heat oil at medium heat. Add onion and tarragon then cook, while stirring from time to time, for about 3 minutes or until onions melt. Add rice and mix it up.
  • Add broth, water and salt. Lower heat at minimum, cover and simmer for about 15 minutes. Add asparagus, cover and continue cooking for about 10 minutes or until rice is tender and liquid is absorbed. Add lemon juice and pepper, then mix with a fork.

Chef's notes