Asparagus pilaf

Serves: 4
Cooking time: 40 minutes
Preparation time: 10 minutes


250g (9oz) brown basmati rice
1 bundles British asparagus
30g (1oz) 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 (1¼ pints) veg stock
juice 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.

Recipe and image courtesy of

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.