About this recipe
This recipe hails from The Vermont Farm Table Cookbook (Countryman Press, May 2013) by Tracey Medeiros
This simple dish is bright with citrus notes from the lemon zest and juice as well as a subtle nuttiness from the brown rice and Parmigiano-Reggiano cheese.
Serves 4 as a main course or 6 as a side dish
1 1⁄2 cups short- or medium-grain brown rice
3 1⁄2 cups low-sodium chicken broth, or as needed
1 tablespoon unsalted butter
1 1⁄2 pounds asparagus, trimmed and sliced diagonally into 1-inch pieces 1 small bunch scallions, white and green parts, chopped
1 ounce Parmigiano-Reggiano cheese, grated (1⁄2 cup)
1 teaspoon nely grated lemon zest plus 1 tablespoon juice
Kosher salt and freshly ground black pepper
1 1⁄2 teaspoons chopped fresh thyme
Place the rice in a fine-mesh strainer and rinse thoroughly. Put the rice and broth in a medium- size saucepan and bring to a simmer over medium heat. Cover tightly, reduce the heat to low, and cook until tender and most of the liquid has been absorbed, about 40 to 45 minutes.
Melt the butter in a medium-size skillet over medium heat. Add the asparagus and scallions and cook, stirring occasionally, until tender, about 6 to 8 minutes. Transfer to a medium-size bowl and add the rice. Stir in the cheese and lemon zest and juice until well combined. Season with salt and pepper to taste, sprinkle with thyme, and serve.