Green Peas and Asparagus Doria

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

1 cup (rice measuring cup) short or medium grain white rice
Water to fill to water level 1 for “WHITE RICE”

For Blanching Green Peas and Asparagus:

2 quarts water
1 Tbsp. salt
1/2 bunch asparagus
1/2 cup green peas, fresh or frozen
2 quarts ice water to chill

For Buttered Rice:

1 Tbsp. butter
1 tsp. garlic, minced
1/4 tsp. salt
1/8 freshly ground black pepper

For Béchamel Sauce (White Sauce):

2 Tbsp. butter
1/2 small onion, minced
1/2 cup beef broth
3 Tbsp. all purpose flour
1-1/2 cup half and half
1/4 tsp. salt
Pinch of ground white pepper

For Topping:

Grated Parmesan cheese, according to taste

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

1

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.

2

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.

3

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.

4

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.

5

Preheat oven to 475ºF.

6

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.

7

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

8

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.

9

Serve while hot with a side of Parmesan cheese.