Asparagus Pilaf
By 47094
Published on 28 March 2022
A hearty one-pot meal for all the family to enjoy, delicately spiced so as not to mask the flavour of the asparagus. One pot cooking = less washing up, happy days!Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 2 cardamom pods
- 2 bunches of british asparagus
- 250 g of basmati rice, or long grain rice
- 1 onion, diced
- 1 tsp of cumin seeds
- 1 cinnamon stick
- 3 cloves
- 0.5 lemon, juiced
- 3 tbsp of flat leaf parsley, chopped
- 30 g of unsalted butter
- 2 garlic cloves
- 3 sprigs of fresh thyme
- 700 ml of vegetable stock
Method
Step 1
Rinse the rice and leave to soak for 10 minutes. Trim the ends of the asparagus then cut into 3-4 pieces per stem.Step 2
Melt the butter in a large pan and add the onion, garlic, thyme and spices and cook for 5 minutes until softened.Step 3
Add the rice and cook for a further minutes, then pour the boiling stock into the pan, cover with a piece of tin foil and palce on a tight-fitting lid. Cook over a low heat for 25-30 minutes.Step 4
Place the asparagus spears into the pan and cook for 5 minutes, season with salt and pepper then a squeeze of lemon juice. Sprinkle over the parsley.