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.
Cooking time: 40 minutes
Preparation time: 10 minutes
250g brown basmati rice
1 bundles British asparagus
30g unsalted butter
1 onion diced
2 cloves garlic
3 sprigs fresh thyme
1 tsp cumin seeds
1 stick cinnamon
2 cardamom pods
700ml vegetable stock
Juice of ½ lemon
3 tbsp flat leaf parsley chopped
Salt and pepper for seasoning
1. Rinse the rice and leave to soak for 10 minutes. Trim the ends of the asparagus then cut into 3-4 pieces.
2. Melt the butter in a large pan then add the onion, garlic, thyme and spices and cook for 5 minutes until softened.
3. 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.
4. 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.
For more wonderful recipes using British asparagus log on to www.british-asparagus.co.uk