Asparagus Rice with Almonds
serves 4

Asparagus Rice with Almonds
This Asparagus Rice with Almonds recipe uses roasted asparagus, toasted almonds, and a pinch of saffron to add a nice depth of flavor. For best results, you should try to time it so the rice, almonds and asparagus are all done cooking at the same time.
1/2 pound asparagus
1/4 cup slivered almonds 1/2 tablespoon olive oil 1 clove copped garlic |
1 cup rice
1 ounce spaghetti broken into small pieces pinch of saffron 2 cups low-sodium chicken broth |
- Pre-heat the oven to 400 degrees.
- Coat asparagus with 1 teaspoon of olive oil. Place asparagus on a baking sheet and roast for 10 minutes. Set aside.
- Place slivered almonds on a baking dish and toast at 400 degrees for 5 minutes. Set aside.
- Heat a medium size saucepan, add 1/2 tablespoon olive oil. When oil is hot, add garlic and saute until tender.
- Add the rice to the oil and toast for about 1 minute. Add the broken spaghetti pieces and toast another 1-2 minutes.
- Add a pinch of saffron and pour the chicken broth into the sauce pan, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
- When the rice is done add the asparagus and almonds.
Calories 260, Fat 5.2g, Cholesterol 5mg, Sodium 41mg
Carbohydrates 45.5g, Fiber 2.5g, Sugars 1.4g, Protein 7.7g
Carbohydrates 45.5g, Fiber 2.5g, Sugars 1.4g, Protein 7.7g