Rice Pilaf Primavera

By mhatkinson

Ingredients

• 3/4 pound asparagus
• 1 tablespoon butter
• 1/2 bunch spring onions or scallions (white and pale green parts only), finely chopped
• 1 1/2 cups medium or long-grain rice
• 3 cups chicken stock or broth
• Salt and freshly ground black pepper to taste
• 1 cup small green peas, fresh or frozen
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh parsley
• 2 ounces baby spinach leaves

Details

Servings 6

Preparation

Step 1

Cut 1 1/2 to 2 inches off the top of each asparagus stalk; you should have about 1 cup asparagus tips. Set the tips aside; reserve the remaining stalks for another use.
In a 2 1/2 to 3-quart pot over medium heat, melt the butter. Add the spring onions and cook, stirring, until the onion softens, 2 to 3 minutes. Add the rice and stir to coat. Add the stock or broth and salt and pepper to taste. Bring to a boil. Reduce the heat to low, cover and simmer for 10 minutes.
Add the asparagus tips and peas; it is not necessary to stir. Cover the pot and continue to cook for 8 minutes, until the rice is tender and all of the broth has been absorbed.
Meanwhile, in a small bowl, combine the chives, mint and parsley; set aside.
When the rice is done, uncover, stir in 2 tablespoons of the mixed herbs and all of the spinach and stir until the vegetables and herbs are evenly distributed throughout the rice. Immediately transfer to a serving dish and sprinkle with the remaining 1 tablespoon of mixed herbs. Serve immediatly.