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Ingredients
Method
- ½ onion, cut into wedges
- 1 tbsp olive oil
- 1 tsp turmeric
- 1 garlic clove, chopped
- ½ tsp crushed coriander seeds
- 200g basmati rice
- 300ml boiling water
- 1 bunch asparagus
- 2 tbsp olive oil
- Salt and pepper
- Get your oven preheated to 180C. Heat the oil in a pan, and gently fry the garlic and onions for 5 minutes. Toss in the turmeric and crushed coriander seeds, and give it all a good mix to get those flavours combining. Tip in the rice, mix well to ensure every grain is coated with oil and spice, and pour in the water. Boil for 10-12 minutes, or until cooked and tender.
- Drizzle the asparagus with olive oil, and season well. Heat up a griddle pan, and cook the asparagus for 2-3 minutes until just starting to colour, then stick the griddle in the hot oven for a further 7 minutes to finish. Serve with a scoop of rice on the plate, and the asparagus placed on top.
30 mins
6 servings
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