Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 pound fresh asparagus
- 1 teaspoon salt
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 cup uncooked U.S. arborio or medium grain rice
- 1/4 cup chopped fresh parsley
- 1/3 cup grated Romano cheese
- Salt to taste (optional)
- 1/2 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/2 cup sliced green onions
- 2 cups cored, sliced, unpeeled apples
- 1 tablespoon toasted sesame seed
- =
Directions
Wash asparagus and cut off tough stalk ends. Boil in large saucepan in salted water 12 minutes.
Drain, reserving cooking liquid; cut off asparagus tips. Set aside.
*Cook onion and garlic in oil in large skillet over medium-high heat. Add rice; stir 2 to 3 minutes.
Stir in 1 cup reserved asparagus liquid. Cook, uncovered, stirring frequently, until liquid is absorbed.
Continue stirring and adding remaining asparagus liquid and enough water to bring total amount of liquid added to 5 cups, allowing each to be absorbed before adding another.
Rice should be tender and mixture should have a creamy consistency. It will take approximately 25 to 30 minutes. Stir in asparagus, parsley, cheese and salt, if desired.