30 Min
DF
GF
V
Asparagus Pilaf
Adding vegetables to rice is such a wonderful way to pump up flavor and nutrition that making plain rice seems almost boring in comparison. We’ve noticed children particularly like it and it’s one way to get them to eat more vegetables. A nice way to welcome spring is by mincing asparagus and adding it to the pilaf at the end of cooking. This cooks it slightly yet maintains the bright chlorophyll green color of the vegetable as it folds into the flavor of the rice beautifully. Try this rice pilaf on its own or with a curry of your choice.
Adding vegetables to rice is such a wonderful way to pump up flavor and nutrition that making plain rice seems almost boring in comparison. We’ve noticed children particularly like it and it’s one way to get them to eat more vegetables. A nice way to welcome spring is by mincing asparagus and adding it to the pilaf at the end of cooking. This cooks it slightly yet maintains the bright chlorophyll green color of the vegetable as it folds into the flavor of the rice beautifully. Try this rice pilaf on its own or with a curry of your choice.
Cook Time
30 Minutes
Serves
3
Directions
Step 1
Rinse the rice in cold tap water 2 to 3 times. Soak for an hour or more and drain. Mince the stems of the asparagus and leave the spears whole and set aside.
Step 2
In a stockpot, heat 2 tablespoons of olive oil, pop the mustard seeds, add the leeks, serrano, minced garlic and cook on high heat for 2 to 3 minutes. Add the drained rice, 2 cups water, cinnamon stick, black pepper, and salt and bring to a boil. Reduce the heat, cover and simmer for 8 to 10 minutes.
Step 3
Fold the chopped asparagus into the pilaf along with pumpkin seeds. Let the pilaf rest for 10 to 12 minutes.
Step 4
Garnish with chopped herbs and fresh lemon juice. Serve warm or at room temperature.
Ingredients
1 cup long-grain basmati rice
1/2 bunch asparagus
4 tablespoons olive oil, divided
1 teaspoon black mustard seeds
1 cup sliced leeks or onions
1 tablespoon minced garlic
1 small serrano pepper, minced
1 large cinnamon stick
1 teaspoon freshly ground black pepper
1 1/2 teaspoon sea salt
1 /4 cup pumpkin seeds
2 to 3 tablespoons chopped herbs (such as parsley or cilantro)
Juice of a lime or lemon
Step 1
Rinse the rice in cold tap water 2 to 3 times. Soak for an hour or more and drain. Mince the stems of the asparagus and leave the spears whole and set aside.
Step 2
In a stockpot, heat 2 tablespoons of olive oil, pop the mustard seeds, add the leeks, serrano, minced garlic and cook on high heat for 2 to 3 minutes. Add the drained rice, 2 cups water, cinnamon stick, black pepper, and salt and bring to a boil. Reduce the heat, cover and simmer for 8 to 10 minutes.
Step 3
Fold the chopped asparagus into the pilaf along with pumpkin seeds. Let the pilaf rest for 10 to 12 minutes.
Step 4
Garnish with chopped herbs and fresh lemon juice. Serve warm or at room temperature.
1 cup long-grain basmati rice
1/2 bunch asparagus
4 tablespoons olive oil, divided
1 teaspoon black mustard seeds
1 cup sliced leeks or onions
1 tablespoon minced garlic
1 small serrano pepper, minced
1 large cinnamon stick
1 teaspoon freshly ground black pepper
1 1/2 teaspoon sea salt
1 /4 cup pumpkin seeds
2 to 3 tablespoons chopped herbs (such as parsley or cilantro)
Juice of a lime or lemon
Tags:
30 Min
DF
GF
V
Tags:
30 Min
DF
GF
V
Asparagus is so in this season.
Synonymous with spring, asparagus grows well in coastal climates, has an extensive culinary history and is exceptionally nutritious. Give these recipes a try!
EAT MORE VEGGIES.
