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| 1/4 Tasse | butter unsalted |
| 1 mittel | Onion finely chopped |
| 1 | cloves garlic minced |
| 1 Tasse | Long-grain or converted rice |
| 1 3/4 Tasse | chicken broth |
| 1 x ca. 450 g | Asparagus, trimmed, peeled, cut in 1" pieces |
| 2 Esslöffel | parsley fresh, chopped |
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In a 3 quart round casserole, combine butter, onion and garlic. Cover with lid or vented plastic wrap. Microwave on High for 2-3 minutes or until onion is tender, but not brown. Stir in rice, coating every grain. Stir in broth. Recover and microwave on High for 4-6 minutes, or until boiling. Microwave on Medium for 5 minutes. Stir in asparagus. Microwave on Medium for 2-5 minutes or until most of liquid is absorbed and the rice is tender. Stir in parsley. Recover and let stand for 5 minutes. Mc formatting and
portobello mushrooms.
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