Lemony Minted Asparagus with Saffron Rice
Ingredients:
1½ cups white rice
3 cups water
1 pinch saffron threads
1 tablespoon. vegetable oil
⅔ cup green pepper
1–2 small fresh chilies, thinly sliced (1 tablespoon)
3 ½ cups asparagus spears, cut diagonally into 1-inch lengths
½ cup toasted sliced almonds
¼ cup sliced mint leaves
2 lemons, cut into wedges, for garnish
Salt and pepper to taste
Serves: 6 persons
Preparation time: 40 min.
Sattvik Rating: High
Method:
Add rice. water and salt in large saucepan, and crumble in saffron threads. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Remove from heat, and let stand, covered, 5 minutes.
Meanwhile, heat wok over high heat, until water droplets evaporate within 1 second. Add oil, swirl to coat pan, then add green peopers, chilies, and stir-fry 1 to 2 minutes, or until onions turn bright green and soften. Add asparagus, and stir-fry 2 minutes more, or until asparagus is bright green and tender. Remove from heat, stir in almonds and mint, and season with salt and pepper, if desired.
Fluff rice, and spoon onto serving plate. Top with asparagus mixture. Garnish with lemon wedges.
Serving suggestion: Serve the Lemony Minted Asparagus with Saffron Rice with yogurt as main course. more
1½ cups white rice
3 cups water
1 pinch saffron threads
1 tablespoon. vegetable oil
⅔ cup green pepper
1–2 small fresh chilies, thinly sliced (1 tablespoon)
3 ½ cups asparagus spears, cut diagonally into 1-inch lengths
½ cup toasted sliced almonds
¼ cup sliced mint leaves
2 lemons, cut into wedges, for garnish
Salt and pepper to taste
Serves: 6 persons
Preparation time: 40 min.
Sattvik Rating: High
Method:
Add rice. water and salt in large saucepan, and crumble in saffron threads. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Remove from heat, and let stand, covered, 5 minutes.
Meanwhile, heat wok over high heat, until water droplets evaporate within 1 second. Add oil, swirl to coat pan, then add green peopers, chilies, and stir-fry 1 to 2 minutes, or until onions turn bright green and soften. Add asparagus, and stir-fry 2 minutes more, or until asparagus is bright green and tender. Remove from heat, stir in almonds and mint, and season with salt and pepper, if desired.
Fluff rice, and spoon onto serving plate. Top with asparagus mixture. Garnish with lemon wedges.
Serving suggestion: Serve the Lemony Minted Asparagus with Saffron Rice with yogurt as main course. more
Viewed by 43
interesting recipe. the ingredients don't list onions but under 'method' it says, "until onions turn bright green"; should we use green onions? more
Jan 31
