Wednesday, March 15, 2017

Asparagi e Riso

Proverbio Italiano of the day:

"Ancora Imparo."

I love this quote by Michelangelo which means, "I am still learning." I began this online journal as a way to grow and learn more and more about where I'm from, the foods, stories,... and ultimately more about myself.

We must always give ourselves enough grace to continue learning and growing in everything in life. Even in things that we don't know much about! That's the amazing thing about living. To learn new things and never stop. 

My Mamma and I were deciding what to cook the other night, and we looked at the ingredients we had around, asparagus, onions, etc... and thought why don't we make it with rice?

It came out so good, and it is such a simple recipe. You don't have to have that many ingredients and it cooks in under an hour. It makes as a great side dish to meat, fish, or even alone if you prefer. Buon Appetito!


1/2 onion (chopped up)
15-20 pieces asparagus
2-3 cups long or short grain rice (brown or white)
1 packet chicken/beef/vegetable broth (whichever you prefer)
black pepper
salt to taste
extra virgin olive oil

let's make it

1. In a large frying pan, sauteed chopped onions in olive oil.
2. Chop up asparagus in little pieces, and add them to the onions in the frying pan.
3. Add black pepper and salt to mixture.
4. Wash rice in a rice strainer. Add the cups of rice to the pan mixture. Cook on medium heat.
5. Take another small saucepan, bring to boil 1-2 cups of water. Add 1 packet of seasoning and mix well. 
6. As the asparagus and rice mixture is cooking, add scoops of broth to it, slowly.

7. Continue to stir and cook, adding all of the broth one scoop at a time. 

8. Place cover over frying pan, cook on low heat for 20-30 minutes or until rice is soft. Add more broth if rice is still not cooked well.

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