Brown Rice Soup With Asparagus Recipes

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SIMPLE ASPARAGUS SOUP



Simple Asparagus Soup image

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2/3 cup uncooked long grain brown rice
6 cups reduced-sodium chicken broth
Reduced-fat sour cream, optional
Salad croutons, optional

Steps:

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ASPARAGUS SOUP WITH RICOTTA CROSTINI



Asparagus Soup With Ricotta Crostini image

In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast - plain buttered toast, breadsticks or crackers - makes a nice counterpart on the side.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 13

1 3/4 pounds asparagus
3/4 teaspoon fine sea salt, more as needed
2 large leeks, halved lengthwise and rinsed
1 quart chicken stock
1 bay leaf
2 tablespoons extra-virgin olive oil
3 tablespoons uncooked white rice
1/4 teaspoon black pepper, more as needed
1 teaspoon lemon juice, more as needed
4 1/2-inch-thick baguette slices, cut on the bias
1/2 cup fresh ricotta
2 teaspoons minced fresh tarragon (or chives)
1 garlic clove, peeled and halved

Steps:

  • Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.
  • Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.
  • In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
  • Return empty pot to medium-low heat. Add oil, white leek slices and rice. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
  • Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here). Return soup to pot. Season with salt, pepper and lemon juice to taste. Cover to keep warm.
  • Heat oven to 350 degrees. Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
  • While bread toasts, season ricotta with tarragon, salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into warm bowls and garnish with the asparagus tips. Serve with crostini.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 881 milligrams, Sugar 10 grams, TransFat 0 grams

BROWN RICE WITH FENNEL AND ASPARAGUS



Brown Rice With Fennel And Asparagus image

Provided by Florence Fabricant

Categories     easy, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 cup finely chopped fennel bulb
1/2 cup finely chopped onion
2 cloves garlic, minced
1 cup brown rice
2 cups chicken or vegetable stock or water
Salt and freshly ground black pepper
1 1/2 cups thin asparagus cut in 1-inch pieces
1/3 cup freshly grated Parmesan cheese

Steps:

  • Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
  • Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
  • Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 3 grams

ASPARAGUS AND WILD RICE SOUP



Asparagus and Wild Rice Soup image

Quick, delicious homemade soup. Discovered this recipe in the Good Start magazine, when I was pregnant. Excellent source of calcium, nutrients and energy. We just love it!

Provided by Dannygirl

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup long grain and wild rice blend, uncooked
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch)
4 cups chicken broth or 4 cups vegetable broth
1/2 teaspoon salt
1 pinch black pepper
1 (12 ounce) can 2% evaporated milk
2 tablespoons cornstarch
1/3 cup chopped parsley (optional)

Steps:

  • Prepare rice according to package directions, set aside.
  • Heat oil in large saucepan on medium-high.
  • Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
  • Add rice, broth, salt and pepper; bring to boil.
  • Mix evaporated milk with constarch in small bowl until smooth.
  • Add to saucepan.
  • Cook 3-5 minutes, stirring occasionally until thickened.
  • Stir in parsley.
  • For vegetarians use the vegetable stock.

SUPER-QUICK BROWN RICE WITH ASPARAGUS, CHICKPEAS, AND ALMONDS



Super-Quick Brown Rice With Asparagus, Chickpeas, and Almonds image

Discovered on Heidi Swanson's "101 Cookbooks" website, I adapted to add a little more flavor punch. This has been a crowd-pleaser many times over, even with people who "don't like asparagus!" It's tasty served at any temperature, making it a great addition to a potluck meal.

Provided by JessHinkson

Categories     Brown Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups brown rice, cooked
4 garlic cloves, smashed and chopped, divided
1/3 cup tahini
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
6 tablespoons extra virgin olive oil, divided
2 tablespoons hot water
3 teaspoons kosher salt, divided
14 ounces chickpeas, drained and dried
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
1 cup slivered almonds, toasted

Steps:

  • Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
  • While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
  • Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
  • Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
  • Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
  • Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
  • Add remaining garlic and onions. Stir for a minute.
  • Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
  • Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
  • Adjust seasonings, adding more salt if needed.
  • Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
  • Watch as this magical concoction disappears before your eyes!

Nutrition Facts : Calories 750, Fat 32.7, SaturatedFat 4.1, Sodium 1098.9, Carbohydrate 99.8, Fiber 11.5, Sugar 3.6, Protein 19.1

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