8 stalks asparagus, trimmed and cut into 1-inch pieces
3/4 cup fresh or thawed frozen peas
1 cup sliced almonds, toasted
Heat broth, salt and pepper in a saucepan over medium heat and bring to a low simmer. Reduce heat to low.
Heat butter or olive oil in a large skillet on medium heat. Add garlic and leek and cook until soft, about 4 minutes. Stir in rice and carrots, coating them with butter or oil. Turn heat to medium-low.
Stir in hot broth, 1 cup at a time, waiting for rice to absorb liquid before adding more – this will take 30-35 minutes. Add asparagus and peas when about 1 cup of broth is left. Stir in almonds just before serving, so they stay crunchy.
Cholesterol 0 mg
Carbohydrate 68 g
Fiber 11 g
Protein 22 g
Calcium 144 mg
Total Fat 30 g
Magnesium 202 mg
Saturated Fat 3.4 g Potassium 809 mg
Monounsaturated Fat 19 g
Sodium 818 mg
Polyunsaturated Fat 5.9 g Vitamin E 10.8 mg*
* Total Alpha-Tocopherol Equivalents
- News Canada
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