Recipe

Asparagus Crab Pilaf Recipe

	C2max / All my dishes 5 months, 1 week ago Eating Well had an article on Rice Farmers. This is a slightly amended version of a dish they featured. Just add a fresh green salad and iced tea (or crisp pinot grigio) and you're in foodie heaven. Prep:15m Cook:40m Servings:6	C2max
	itsadontfeelguiltydish

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Ingredients

2 sm leeks or 1 lg leek, white & pale green parts only, cut in half, rinsed well and sliced into thin slices (rinse again if they’re extremely gritty)

1 TB butter

2 shallots, minced

1 ½ C brown basmati rice, rinsed

¼ tsp salt

¼ tsp fresh ground pepper

3 C clam juice, seafood broth or vegetable broth

1 LB fresh asparagus, trimmed, cut on angle into 1” pieces

1 LB lump crab meat (I use king crab leg meat and it works just fine!)

2 TB minced fresh tarragon or dill (depends on your taste preference)

1 lemon, cut into wedges to serve with pilaf

Directions

-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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