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