Rice Pilaf Primavera

Makes 6 to 8 servings

sarah

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 chives
1 tablespoon finely chopped mint
1 tablespoon finely chopped parsley
2 ounces fresh baby spinach leaves

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.
2
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, 2-3 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.
3
Add the asparagus tips and peas; it is not necessary to stir. Cover the pot and and continue to cook for 8 minutes, until the rice is tender and all of the broth has been absorbed.
4
Meanwhile, in a small bowl, combine the chives, mint and parsley; set aside.
5
When the rice is done, uncover, stir in 2 tablespoons of the mixed herbs and all of the spinach and stir until the veggies and herbs are evenly distributed throughout the rice. Immediately transfer to a serving dish and sprinkle with the remaining of 1 tablespoon of mixed herbs. Serve immediately.