Developed as a salvage effort by test kitchen intern Betty Cortina after a batch of long-grain rice failed to cook properly in a rice cooker, this bright, deep saute just might be an improvement on the original plan. It’s a versatile dish, but pairs particularly nicely with salmon croquettes.
- 2 tbsp. olive oil
- 1 large onion, chopped
- 2 cloves garlic, finally chopped
- 6 cups cooked or par-cooked long grain rice
- 1 bunch blanched asparagus, cut into 1.5-inch pieces
- Salt and pepper to taste
- 2 tbsp. dill, finely chopped
- Heat a wok or large skillet over high heat. Once oil is hot, reduce heat to medium-high and add the oil and the onions; saute until onions are translucent and soft, but not browned, 4 to 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the asparagus and saute 2 to 3 minutes. Stir in the rice, season with salt and pepper, and saute for another 4 minutes or so until all ingredients are well incorporated and the rice is heated through.
- Remove the rice from the heat, toss in the dill and mix to incorporate as well. Taste and re-season as necessary.