Jane Pomykala, co-owner of Pomykala Farm, likes to make this hearty meal in the spring, when asparagus first appears on the scene. This simple dish is bright with citrus notes from the lemon zest and juice, and suggests a subtle nuttiness from the brown rice and Parmesan cheese.
Ingredients
- 1½ cups short- or medium-grain brown rice
- 3½ cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1½ pounds asparagus, trimmed and sliced diagonally in 1-inch pieces
- 1 small bunch scallions, white and green parts, chopped (about 1 cup)
- 1 ounce Parmesan cheese, grated (½ cup)
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ teaspoons chopped fresh thyme
Instructions
Place the rice in a fine-mesh strainer and rinse thoroughly. Place the rice and broth in a medium saucepan and bring to a simmer over medium heat. Cover tightly, reduce the heat to low, and cook until tender and most of the liquid has been absorbed, 50 minutes.
Melt the butter in a medium skillet over medium heat. Add the asparagus and scallions and sauté, stirring occasionally until tender, 6 to 8 minutes. Transfer to a medium bowl and add the rice. Stir in the Parmesan and lemon zest and juice. Season with salt and pepper to taste, sprinkle with thyme, and serve.
About this recipe
Recipe created by Pomykala Farm, photography by Brent Harrewyn. Recipe and photography courtesy of and reprinted from The Vermont Farm Table Cookbook—Homegrown Recipes from the Green Mountain State. Published by Countryman Press, 2023.
