British asparagus pilaf
Serves: 4
Prep: 10 minutes
Cooking Time: 40 minutes
Ingredients
- 250g brown basmati rice
- 1 bundle British asparagus
- 30g unsalted butter
- 1 onion diced
- 2 cloves garlic
- 3 sprigs fresh thyme
- 1 tsp cumin seeds
- 1 stick cinnamon
- 3 cloves
- 2 cardamom pods
- 700ml hot vegetable stock
- juice of ½ lemon
- 3 tbsp flat leaf parsley chopped
- salt and pepper
What to Do
Rinse the rice and leave to soak for 10 minutes. Trim the ends of the asparagus then cut into 3-4 pieces.
Melt the butter in a large pan then add the onion, garlic, thyme and spices and cook for 5 minutes until softened.
Add the rice and cook for a further minute, then pour the hot stock into the pan, cover with a piece of tin foil and place on a tight fitting lid. Cook over a low heat for 25-30 minutes.
Next, place the asparagus spears into the pan and cook for 4-5 minutes, season with salt and pepper then a squeeze of lemon juice. Sprinkle over the parsley and serve.
