INGREDIENTS
1 cup basmati rice
1 large onion diced
3 cups chicken stock
1 bay leaf
¼ cup fresh English peas
¼ cup diced carrot
¼ cup asparagus, chopped
½ bunch of chopped parsley
1 lemon, zested, then juiced
1 tbs whole butter

DIRECTIONS
In medium sized pan, sauté butter and onions together until onions are translucent. Add rice, and cook for about a minute longer, stirring to keep rice from browning or sticking to the bottom of the pan. Add rest of vegetables, bay leaf, and chicken stock. Bring to simmer, cover, and cook until rice is light and fluffy. Fold in herbs, lemon juice, and lemon zest.

NUTRITION

  • Calories 242
  • Total Fat 4 g
  • Saturated 0 g
  • Polyunsaturated 0 g
  • Monounsaturated 0 g
  • Trans 0 g
  • Cholesterol 0 mg
  • Vitamin A 0%
  • Vitamin C 0%
  • Sodium 120 mg
  • Potassium 0 mg
  • Total Carbs 46 g
  • Dietary Fiber 0 g
  • Sugars 0 g
  •  Protein 6 g
  • Calcium 0%
  • Iron 0%

Servings: 1 cup

Recipe courtesy of Chef Chris Vizzina, Executive Chef at Samford University