Name: Asparagus, pea and lemon pilaf
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 small_piece brown onion (80g), chopped finely; 1 clove garlic, crushed; 1 cup (250ml) water; 1 cup (200g) basmati rice; 1 cup (250ml) chicken stock; 2 teaspoon finely grated lemon rind; 340 gram (11 ounces) asparagus, trimmed, cut into 2.5cm (1-inch) lengths; 1 cup (120g) frozen peas; 1 medium_piece lemon (140g), cut into wedges

Asparagus, pea and lemon pilaf

The freshness of this asparagus, pea and lemon pilaf is perfect for a spring or summer evening.

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Serves 4

Cook

1H 15M

Ingredients

2 teaspoon olive oil

1 small_piece brown onion (80g), chopped finely

1 clove garlic, crushed

1 cup (250ml) water

1 cup (200g) basmati rice

1 cup (250ml) chicken stock

2 teaspoon finely grated lemon rind

340 gram (11 ounces) asparagus, trimmed, cut into 2.5cm (1-inch) lengths

1 cup (120g) frozen peas

1 medium_piece lemon (140g), cut into wedges

Method

1.Heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add rice; cook, stirring, 1 minute.

2.Stir in the water, stock and rind; bring to the boil. Reduce heat; simmer, covered, 10 minutes. Add asparagus and peas; simmer, covered, 5 minutes or until rice is just tender. Remove from heat; stand, covered, 5 minutes. Season to taste.

3.Serve pilaf with lemon wedges.

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