A Pilaf of Asparagus, Broad Beans and Mint

Recipe by lindseylcw
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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the broad beans in salted water for 4 mins, till almost tender, drain.
  • Trim asparagus into short lengths, steam for 3 mins and drain.
  • wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
  • Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
  • Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
  • Finely slice the spring onions and chop the parsley.
  • After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
  • Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
  • Can be served with minted yoghurt if liked.
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