Rice pilafs are wonderful creations for the work week. It’s fairly effortless to turn them into a complete meal, or at least a hearty side dish to another main. And the best part, they make great leftovers to package in the next day’s lunch.
This one’s stocked with fresh asparagus, perfect for when my mind needs a little break to drift off into the land of tall, grassy fields and spring gardens. I like to eat meals that make me feel fresh, so that even if I can’t be frolicking around in the farms and vineyards that birthed their star ingredients, I can still experience a hint of those snapshoted memories in my head.
This one also revives memories of my mom’s Indian meals that filled the kitchen with sweet spices of curry and allure. Nothing beats the orange vibrancy of the turmeric in curry powder, which makes this plate of rice pop. It’s a beautiful compliment to the spring greens that lighten up this dish with that crisp garden feel. That just-picked taste is one I will never turn down.
- -1 cup basmati rice
- -2 Tbsp. extra virgin olive oil
- -1 onion, diced
- -3 garlic cloves, minced
- -1/4 cup raisins
- -15-20 stalks of asparagus, diced
- -2 Tbsp. curry powder
- -1/2 cup water
- -1 lemon, juiced
- -1 1/2 Tbsp. parsley, minced
- -Salt and pepper, to taste
- In medium pot, combine 2 cups of water and 1 cup of rice. Cover, and bring to a boil. Reduce heat to a low simmer, and cook for 45 minutes, or until rice is tender. Set aside.
- Heat oil in large saute pan. Add onions and saute for 2 minutes. Stir in garlic and continue to saute until onions are near translucent. Add asparagus, raisins and curry powder, and salt and pepper, to taste. Cook for two minutes. Then, stir in water, and finish sauteing until asparagus are tender, but retain a slight crispness.
- Add rice and lemon juice to pan. Stir until heated, and then add parsley. Adjust salt and pepper, if needed. Serve.