Savory Rice

This is such an easy side dish. So much tastier than plain rice, but the flavor is subtle enough you can serve it with almost any main dish. It's best prepared as the recipe states, but I've used minute rice and it's almost as good. If you do use minute rice follow the water to rice ratio on the box rather than the recipe.

2 cups long grain white rice

5 cups water

1/4 cup butter

1 onion, chopped

1 tablespoon parsley, fresh or dried

5 teaspoons chicken bouillon granules

8 ounces sliced fresh mushrooms

Saute onion in butter just until tender. Combine remaining ingredients in a sauce pan or rice cooker. Simmer about 20 min or until all the liquid is absorbed.

*recipe from the Favorites cookbook.

Roasted Asparagus

I am currently obsessed with roasting! It is ridiculously easy and super delicious. Asparagus is one of my favorite veggies. I have always hated how it just gets limp and soggy when you steam or boil it. I like to roast it JUST until it is tender when you poke it with a fork. To me it tastes best when it still had just a little bit of crunch.

Asparagus

Olive Oil

Kosher Salt

Pepper

Rinse asparagus under cold running water and pat dry. Trim about 1 1/2 - 2 1/2 inches off the bottom. Arrange asparagus in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well. Roast in 400 degree oven 8-12 minutes.

The asparagus is good just like this, but you can add a splash of balsamic vinegar or lemon juice after roasting.