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- Asparagus Pilaf
Ingredients
- 250g basmati rice, or long grain rice
- 2 bunches British asparagus
- 30g unsalted butter
- 1 onion, diced
- 2 garlic cloves
- 3 sprigs fresh thyme
- 1 tsp cumin seeds
- 1 cinnamon stick
- 3 cloves
- 2 cardamom pods
- 700ml vegetable stock
- ½ lemon, juiced
- 3 tbsp flat leaf parsley, chopped
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.
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