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RECIPE: British Asparagus Pilaf

By Burton Mail  |  Posted: May 17, 2014

British Asparagus Pilaf

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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

Serves: 4


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

3 cloves

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

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