A mouth-watering meal for all the family to enjoy. Using fresh asparagus and healthy brown basmati rice, this dish is the perfect healthy option
Ingredients
- 250g brown basmati rice
- 1 bundle 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 chicken / veg stock
- juice 1/2 lemon
- 3 tbsp flat leaf parsley chopped
- Salt and pepper for seasoning
WEIGHT CONVERTER
Method
- 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 boiling 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.
- 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.
Top Tip for making Asparagus pilaf
You can make this meal in one pot! That way you have less washing up to do, and more time to put your feet up!
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