Green Peas and Asparagus Doria

Ingredients (Serves 2):
To Cook in the Rice Cooker:

 For Blanching Green Peas and Asparagus:

For Buttered Rice:

For Béchamel Sauce (White Sauce):

For Topping:

You will need 2 individual (12 oz.) gratin dishes or a larger than 24 oz. casserole dish.


Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in inner cooking pan.


Add water to the corresponding water level for "WHITE RICE.” Cook the rice using the “WHITE RICE” setting. When rice completes cooking, gently fluff the rice with rice spatula.


While the rice is cooking, blanch asparagus and green peas. Boil the water in a pot and add 1 Tbsp. of salt. Also prepare 2 quarts ice water. Cut off hard ends of asparagus and discard. Cut into bite-sized pieces. Add chopped asparagus and green peas to boiling water and blanch for 2 minutes. Strain and plunge into ice water. Set aside.


When rice completes cooking, make the buttered rice. Melt 1 Tbsp. of butter in a sauté pan over medium heat, add garlic and sauté for 5 seconds. Add cooked rice, salt and pepper to the pan, stir and cook for 3 minutes. Turn off the heat and transfer buttered rice to each gratin dish.


Preheat oven to 475ºF.


Make the Béchamel sauce. Melt 2 Tbsps. of butter in a sauté pan over medium heat, add onion and sauté for 2 minutes. Pour beef broth into the pan and cook until almost all liquid is evaporated, about 3-5 minutes. Add flour to the pan and stir until smooth and the mixture turns a light golden color, about 2 minutes. Be careful not to darken. Add half and half, stir continuously until it begins to simmer and has creamy texture, about 5 minutes.



Turn off the heat, add salt and white pepper, mix in drained asparagus and green peas.


Pour the sauce over the rice in each gratin dish. Evenly sprinkle Parmesan cheese on top, bake in oven until the surface turns golden brown, about 10 minutes.


Serve while hot with a side of Parmesan cheese.