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    • #276237

      Makes: 6 servings, 1 cup each

      3 Tbsp. butter
      2 Tbsp. olive oil
      1 medium onion, thinly sliced
      2 cloves garlic, minced
      2 cups uncooked instant white rice
      1 can (14-1/2 oz.) chicken or vegetable broth, warmed
      1/2 cup milk 1 bunch (1 lb.) asparagus, trimmed, chopped into 2-inch pieces
      1/3 cup KRAFT Grated Parmesan Cheese, divided
      1/8 tsp. each salt and pepper

      MELT butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.

      TOSS in rice and stir to coat the rice. Add warm broth, milk and asparagus.

      BRING to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.

      Healthy Living: Watching saturated fat? Omit the butter and increase the oil to a total of 5 Tbsp. to save 4 g of saturated fat per serving.

      Jazz It Up: Add 1 cup diced Virginia ham.

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