Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup onion (chopped)
  • 2 cloves garlic (minced)
  • 1 1/4 cups brown rice
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 1 bunch thin asparagus (trimmed and cut into 1/2-inch long pieces)
  • 1 cup peas (thawed, if frozen)
  • Salt and pepper (to taste)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts (toasted (optional))
  • 1/4 cup fresh basil (chopped)

Instruction

  • Heat olive oil in a large pot over medium heat.
  • Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
  • Add rice and stir to get it mixed with the onion and coated in the oils.
  • Add chicken or vegetable broth, bring to a simmer, then cover and cook for 20 minutes.
  • Add trimmed asparagus on top of the rice in the pot then cover and cook another 10 minutes.
  • Uncover, add peas, then turn off heat and let sit, covered, for 5 minutes.
  • Stir peas and asparagus into the rice and season pilaf with salt and pepper to taste.
  • Serve garnished with Parmesan cheese, pine nuts, and basil.