Rice Pilaf with Crab, Leeks, Asparagus and Peas

Rice Pilaf with Crab, Leeks, Asparagus and Peas

This recipe is from Rachael Ray Magazine. This is simple rice dish was

sooooo flavorful. Do no skip out on the fresh tarragon, it gives it such a great

finish. This is a perfect recipe to showcase delicious spring vegetables. 

Ingredients

4 Tbsp butter

About 1/3 cup broken spaghetti pieces-about 1 inch pieces

1 cup white long grain rice

2 cups chicken stock

2 Tbsp olive oil

1/2 bunch asparagus-trimmed and sliced to about 1/2 inch

1 large leek-white and light green parts-halved and thinly sliced-rinsed

1 cup fresh or frozen peas

1 red fresh chili or red pepper flakes

(I omitted this while and sprinkled red pepper flakes on top after so the whole pot wasn't spicy)

3 cloves of garlic-chopped

1 lb fresh crab meat

2 Tbsp fresh thyme

1 Tbsp Old Bay Seasoning

1/2 cup white wine

Juice of 1 lemon

1/2 cup chopped herbs (I used Tarragon & Parsley)

Directions

In a large saucepan that has a lid, melt 2 Tbsp of butter. Add the broken pasta. Cook stirring often so it doesn't burn, until golden brown. About 2 minutes. Add the rice. Cook, stirring often until toasted about another minute. Season with salt and pepper. Add the stock and bring to a boil. Reduce heat to medium low. Cover and simmer until the rice is tender, stirring occasionally. About 15 minutes. Adding extra water if it is absorbed and rice is still not tender. Remove from heat. Meanwhile, in another large skillet add the the oil. Add asparagus, leek, peas, chili (if you are using) and garlic. Cook, mixing often for about 4-5 minutes. Push the vegetables to the side of the pan and melt the remaining 2 Tbsp of butter. Add the crab, season with thyme and Old Bay. Stir in the wine. Cook tossing often, until the crab is heated through a minute or so. Toss with the rice and pasta mixture. Mix in lemon juice and tarragon and parsley. Sprinkle with red pepper flakes if you want a little spice and omitted the red chili.