Asparagus Pilaf
Ingredients
- 250ml made with half tablespoon Spoon Stock Chicken Spoon Stock
- 200g Mayor Diced Onions
- 200g Washed and cut into bite-sized pieces Asparagus
- 80g Basmati Rice
- 3, minced Cloves of garlic
- 1 Tablespoon Butter
- Half of a Lemon Juice
- Freshly grated Hanini Gibniet Nixfin
- Salt and freshly ground pepper
Pilaf is a rice dish whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as onions, vegetables or meat, and employing some technique for achieving cooked rice grains that do not adhere to each other.Wash the asparagus thoroughly taking care not to bruise the tips. Dry between layers of kitchen paper so that it absorbs all the water. In a large pan, lightly pan fry the Mayor Diced onions and minced garlic cloves in the butter. Add the dry rice to the onions and coat with the butter. Stir continuously for around 2 minutes on medium heat. Lower the heat add the Spoon Stock and mix well. Allow to cook for 20 minutes. Add the asparagus, season and mix well. Continue cooking on low heat until the rice is cooked and tender. If you notice that the liquid is evaporated, and the rice is still not tender enough you may add some hot water so that it continues to steam. Add a tablespoon of butter and the lemon juice to the cooked rice and mix well. Sprinkle the Hanini grated Gibniet over the rice and serve. This dish may be garnished with lemon slices and spinach leaves.
