I haven’t shared a vegatarian dish for a while. I thought it might be nice to try this baked asparagus with wild rice recipe that I got from my grandmother. I hope you give it a try and tell me how it goes!
Creating a Delicious Baked Asparagus with Wild Rice
Rice seems to be a life-saving ingredient, even if you have little time to cook or your fridge is not very well stocked, it is very easy to create a good dish out of it. I decided to share a recipe with rice that can be prepared in half an hour and with few ingredients.
All you will need is a little mellow rice with asparagus and goat cheese that is very tasty. You can adapt this recipe to other vegetables that you have in the fridge, such as zucchini, aubergine, fresh spinach, some mushrooms, or plan when to make it and buy the four ingredients that you need.
With three main ingredients, a good broth and some other seasoning, we can make a tasty rice dish, as you can see in our recipe today, which is a vegetarian dish (which does not mean it is for vegetarians, but it does not contain meat or fish) if it is made with vegetable broth, which is very easy to make and is finger lickin’, if you want to try it, take note of the recipe for this Rice with asparagus and goat cheese mellow below.
This type of rice is similar to the popular Italian risotto, because there is no loose rice, it is, as its name indicates, melosito. This is achieved by moving the grain while cooking so that it releases the starch even if the broth is poured in suddenly and not little by little,. Adding a little cheese also helps. Although in this recipe there is no parmesan, pecorino or grana padano, we like the combination of asparagus and goat cheese, and with the dried tomato it is… a delicacy.
Ingredients (can serve 4 guests)
1 garlic clove (optional)
300 grams of round grain rice
12 dried tomatoes in olive oil
1.2 litres of vegetable or chicken broth
1 c/s smoked paprika flakes
100 grams of goat log cheese
250 grams of green asparagus
c/n of extra virgin olive oil
Steps to Make this Dish
Peel and wash the leek well, making sure it has no soil, chop it up finely. Peel and chop the garlic clove too. Heat a pan with a little extra virgin olive oil and poach the leek over a low heat, then add the garlic and let it take on a little colour, then add the rice and dried tomatoes drained of their oil and chopped up, not too small.
Roast the rice until it looks pearly, then add the broth. Let it boil and add the paprika flakes from La Vera. While the rice is cooking, you should move it with the spatula from time to time, this way it will be more mellow. On the other hand, wash and chop the asparagus to cook them al dente in a frying pan with a little extra virgin olive oil and salt.
If you prefer the asparagus to be very tender you can cook it with the rice, incorporating it at the moment you add the tomatoes, so you save a step, we in this case prefer a contrast in texture and the taste of the asparagus sautéed and slightly golden.
When the rice has three or four minutes left, add the goat’s cheese in pieces so that it melts and makes the rice more creamy, you must beat it with the spatula. Also add the sautéed asparagus, reserving some tips for the dish. Once the rice is ready, turn off the heat and remove the pan.
Finishing and presentation
Serves in deep dishes the creamy rice with asparagus, tomatoes and goat cheese. The rice doesn’t wait for the diner, as it continues to absorb broth, so make sure yours is waiting at the table, it will make up for it. Enjoy!