Easy Spring Dinner.
Lemony Minted Aparagus with Saffron Rice
– I made this for tonight, and doubled it for a busy week ahead. Eat on it’s own or add some protein.. salmon or ground lamb would go great with this!
Makes 6 servings
This recipe is based on one from Vegetarian Times magazine.
1 1/2 cups white rice
3 cups low-salt vegetable broth
Pinch of saffron threads (see Note)
1 tablespoon vegetable oil
9 green onions, cut into 1/4-inch-thick slices
1 to 2 small fresh red chilies, sliced
2 garlic cloves, thinly sliced
1 1/2 pounds asparagus, trimmed, cut on the diagonal into 1-inch lengths
1/2 cup toasted sliced almonds
1/4 cup sliced mint leaves
Salt and pepper
2 lemons, cut into wedges for garnish
Combine rice and broth in a large saucepan. Crumble in saffron threads. Bring to a boil. Reduce heat to medium-low. Cover and simmer 20 minutes. Remove from heat. Lest stand, covered, 5 minutes.
Meanwhile, heat a work or heavy large saucepan over medium-high heat. Add oil, swirl to coat pan, then add green onions, chilies and garlic. Stir-fry 1 to 2 minutes. Add asparagus and stir-fry 2 minutes or until asparagus is bright green and tender. Remove from heat. Stir in almonds and mint. Season with salt and pepper.
Fluff rice. Spoon onto a serving plate. Top with asparagus mixture. Garnish with lemon wedges.
Note: Saffron threads are available at gourmet markets and in the spice section of some supermarkets.No worries if you don’t have it – still tastes great!