A delightful rice dish featuring fresh asparagus and a hint of lemon, perfect for a light and flavorful meal.
Heat the olive oil in a casserole over medium heat.
Ensure the oil is hot enough to sizzle when adding the onion for better flavor.
Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes.
Stirring prevents the onion from burning and ensures even cooking.
Stir in the oregano and basil, allowing the herbs to release their aroma.
Adding herbs at this stage enhances their flavor in the dish.
Add the rice and stir to coat it with the oil and herbs.
Coating the rice in oil helps toasting it slightly, adding a nutty flavor.
Pour in the vegetable stock and add the salt. Bring to a boil.
Ensure the stock is well-seasoned to infuse the rice with flavor.
Reduce the heat to low, cover, and simmer for 10 minutes.
Keep the lid on to trap steam and cook the rice evenly.
Add the asparagus on top of the rice, cover again, and cook for another 10 minutes.
Adding the asparagus later ensures it remains tender-crisp.
Drizzle with lemon juice and sprinkle with black pepper. Fluff the rice with a fork before serving.
Fluffing the rice with a fork prevents it from clumping together.
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