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Roasted Asparagus with Fragrant Rice

Fragrant basmati rice seasoned with turmeric and coriander, topped with oven-roasted griddled asparagus spears.

VegetarianHealthyMain CourseAsparagusRice

Estimated Nutrition

Per Serving Total
Calories 1215.5 kcals 1215.5 kcals
Carbohydrates 166.4 grams 166.4 grams
Fat 52.4 grams 52.4 grams
Protein 19.8 grams 19.8 grams
Cook Time
25 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

GrainsCereals
200
g
Basmati Rice
Liquids
300
ml
Water
boiling
NutsSeeds
1
clove
Garlic
roughly chopped
5
g
Turmeric
ground
2.5
g
Coriander Seeds
crushed
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the rice
30
ml
Olive Oil
for the asparagus
Vegetables
0.5
piece
Onion
cut into wedges
1
bunch
Asparagus
small bunch

Steps

  • Preheat the oven to 180°C.
  • Fry the onion and garlic in a pan with oil for 7 minutes until translucent.
  • Stir in the turmeric, crushed coriander seeds, and rice to coat the grains.
  • Add 300ml boiling water, season with salt and pepper, and simmer for 12 minutes until tender.
  • Drizzle the asparagus with olive oil and season with salt and pepper.
  • Sear the asparagus in a hot griddle pan for 3 minutes until colored.
  • Roast the griddle pan in the oven for 7 minutes.
  • Serve the roasted asparagus on top of a bed of fragrant rice.