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Asparagus Pilaf Rice

5.0 · 15 reviewsRecipe card by BoometteEditorial by recipesvibrant · Updated October 13, 2026
Long Grain RiceRiceCitrusFruitVegetableVegan
Asparagus Pilaf Rice

Total time

38 min

Servings

4

Calories

231.5

Category

Lemon

Brighten up your dinner table with this zesty Asparagus Pilaf Rice. This easy vegan recipe combines tender stalks of fresh asparagus with fluffy long-grain rice, infused with a vibrant lemon citrus finish. Perfectly cooked on the stovetop in under 40 minutes, this refreshing side dish is the ideal companion for Mediterranean-inspired meals.

Ingredients

Makes 4 servings

  • 1 onion
  • 1 basil
  • 1/2 oregano
  • 1 long grain rice
  • 1 water
  • 1 salt
  • 1/4 asparagus
  • 6 lemon juice
  • 1 fresh black pepper

Method

  1. In a casserole, heat oil at medium heat. Add onion and tarragon, and cook, stirring from time to time, for about 3 minutes or until onion has soften. Add rice and stir.

  2. Add vegetable stock, water and salt. Reduce to low heat, cover and let simmer for 15 minutes. Add asparagus, cover and keep cooking for about 10 minutes or until rice is tender and liquid has absorbed. Add lemon juice and pepper and stir with a fork.

Cook's notes

  • Use high-quality vegetable broth instead of water to add a deeper savory profile to the rice.
  • To ensure the asparagus stays bright green and crisp-tender, add it to the pot during the last 5-7 minutes of cooking.
  • Toast your dry rice in a little olive oil before adding the liquid to enhance the nutty aroma and prevent clumping.

Easy swaps

  • For a heartier texture, substitute long-grain white rice with basmati or jasmine rice.
  • If fresh asparagus is out of season, blanched frozen asparagus or snap peas make excellent alternatives.
  • Add a sprinkle of nutritional yeast or vegan parmesan at the end for an extra umami boost.

Frequently asked

Can I make this asparagus pilaf oil-free?

Yes, you can sauté the aromatics using a splash of vegetable broth instead of oil to keep this recipe oil-free.

Which type of rice works best for this pilaf?

A long-grain white rice like Basmati works best because it provides a light, fluffy, and non-sticky texture that allows the lemon and asparagus flavors to shine.

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