1 ½ pounds asparagus, trimmed and peeled
1 tablespoon butter
1 medium onion, chopped
¼ cup long-grain brown rice
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
3 cups chicken broth (or vegetable broth for vegetarian option)
¼ cup freshly squeezed lemon juice
4 ounces baby spinach leaves, trimmed and torn
½ cup freshly grated Pecorino Romano cheese
Robin Kline, MS, RD for “The Oldways Table”
Links
[1] https://oldwayspt.org/grain/rice