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.