Asparagus Rice

This was originally a vegetarian recipe written by Linda McCartney that my husband found in her vegetarian cookbook at the Public Library. I changed the recipe a little bit.

1 lb to 1 ½ lb asparagus, though ends trimmed
1 cup long grain rice
2 cups vegetable or chicken stock
2 cloves of garlic, crushed, pinch red chili flakes
1 small onion, finely chopped
3 tablespoons of butter or 4 tablespoons of olive oil
SalT
Black pepper
1/2 teaspoon each onion and garlic powder, parsley flakes
Grated cheese (your choice of cheese)
Grated Parmesan to sprinkle on top of the rice when ready

Heat the grease and cook asparagus for a couple of minutes adding some salt and pepper.

Remove from the skillet and add some onions and cook for 2 minutes.

Add garlic and cook until tender. Stir in the rice and cook for a minute on low heat. Add parsley flakes and red chili flakes.

Pour in the stock, garlic and onion powder and mix well. Add more salt and pepper if necessary.

Put the asparagus on top of the rice and bring the mixture to a boil. Then, cover and simmer at low temperature for about 25-30 minutes or until rice is tender.

Finally, sprinkle with grated cheese and Parmesan cheese. Remove from the heat and cover with the same lid to melt the cheese.

Makes 4 servings