How to make it

  • -Preheat oven to 350 degrees.
  • -Melt butter in large oven-proof skillet (or you can use a decorative oven-to-table dish). Add leeks, and shallots sauté, stirring often, until softened – about 4-5 minutes.
  • -Add rice, stirring frequently until the grains become well-coated and translucent – approximately 1-2 minutes.
  • -Pour in broth and bring to simmer, stirring up any browned bits from pan. Cover pan (foil tightly if you don’t have a lid) and put in the oven. Bake 30-40 minutes. (check at 30)
  • -Remove pan from oven, and evenly distribute the crab and asparagus over the top of the rice, replace the cover and continue baking the rice until the rice and asparagus are tender – about 15 minutes.
  • -Remove pan from oven, uncover, stir in your tarragon (or dill) and fluff the pilaf. Serve with lemon wedges.
  • Nutrition:
  • 233 calories
  • 4g fat (1g sat, .8g mono)
  • 45mg cholesterol
  • 3.5g fiber
  • 750mg sodium
  • 533mg potassium
  • 18g protein
  • Bonus nutrition: Vitamin A (27% daily value), Vitamin B12 (144% dv) (Iron (25% dv), vitamin C (33% dv)

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