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Ingredients
Method
- 1 tbsp olive oil
- 1⁄2 onion, cut into eighths
- 1 garlic clove, chopped
- 1 tsp ground turmeric
- 1⁄2 tsp coriander seeds, crushed
- 200g basmati rice
- 300ml boiling water
- Salt and pepper
- Small bunch of asparagus
- 2 tbsp olive oil
- Salt and pepper
- Preheat the oven to 180C. Make the rice by heating the oil in a pan and gently frying the garlic and onion for 5 minutes. Add the turmeric and coriander seeds, stir well, then tip in the rice and stir to coat with the oil. Pour in the water, season generously, then simmer for 10-12 minutes or until the rice is tender.
- Make the roast asparagus by drizzling the spears in olive oil, seasoning well, and heating a griddle pan until very hot. Cook the asparagus until they begin to colour, turning regularly for 3 minutes. Place in the pan in the oven for 7 minutes to roast, then serve on a bed of rice. Simple, yet oh-so perfect!
30 mins
2 serving
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