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Asparagus-Tomato Crispy Rice transforms leftover rice into a delicious meal with asparagus, grape tomatoes, garlic and fresh grated parmesan.
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Asparagus-Tomato Crispy Rice

OUT WEST Food & Lifestyle
www.outwestlifestyle.com
Asparagus-Tomato Crispy Rice transforms leftover rice into a delicious meal with asparagus, grape tomatoes, garlic and fresh grated parmesan.
Prep Time5 minutes
Cook Time16 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: American, Farm to Table, Farmer's Market, italian
Keyword: 15 minute dinners, 15 minute meals, Crispy rice
Servings: 4

Ingredients

  • 4 cups leftover rice
  • 1/2 bundle asparagus each stalk cut in three equal pieces
  • 1 cup grape tomatoes halved
  • 1 large garlic clove minced
  • 1/4 cup fresh basil chiffonade
  • olive oil
  • 1 cup parmesan cheese fresh grated
  • salt and pepper

Instructions

  • Heat a large frying pan over medium heat, coat bottom of pan with olive oil.
  • Press leftover rice into bottom of pan in an even layer. Cook for 7-8 minutes until bottom is nicely browned. Check by gently lifting up bottom of rice with spatula.
  • While the rice is cooking, place asparagus pieces in a small sauté pan and cover with water. Bring to a simmer over high heat and cook until just pierceable with a fork. Drain water. Set asparagus aside. Add a tablespoon or so of olive oil to pan and minced garlic, cook for a minute or so, add tomatoes and cook until just starting to soften, add asparagus back to pan. Season with salt and pepper.
  • Place a large dinner plate over top of pan and gently invert rice onto plate. Add more olive oil to bottom of pan. Slide uncooked side of rice back into pan and finish cooking for another 5-7 minutes.
  • Remove rice to a serving plate, top with asparagus tomato mixture, drizzle with olive oil and finish with fresh parmesan and basil. Serve with lemon wedges.