Lemony Minted Asparagus with Saffron Rice
Lemony Minted Asparagus with Saffron Rice might be just the side dish you are searching for. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.96 per serving. One portion of this dish contains roughly 8g of protein, 9g of fat, and a total of 298 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of vegetable broth, asparagus spears, white rice, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 1706 foodies and cooks. It is brought to you by Vegetarian Times. With a spoonacular score of 96%, this dish is great. Similar recipes include Asparagus And Courgettes Saffron Rice, Lemony Saffron Couscous, and saffron rice or kesar rice , how to make saffron rice.
Servings: 6
Ingredients:
½ cup toasted sliced almonds
1½ lb. asparagus spears, cut diagonally into 1-inch lengths (3 ½ cups)
2 cloves garlic, thinly sliced
9 green onions, sliced into ¼-inch lengths (⅔ cup)
2 lemons, cut into wedges, for garnish
¼ cup sliced mint leaves
1–2 small fresh red chiles, thinly sliced (1 Tbs.)
1 pinch saffron threads
3 cups low-sodium vegetable broth
1 Tbs. vegetable oil
1½ cups white rice
Equipment:
sauce pan
wok
frying pan
Cooking instruction summary:
1. Combine rice and broth 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.2. Meanwhile, heat wok over high heat, until water droplets evaporate within 1 second. Add oil, swirl to coat pan, then add green onions, chiles, and garlic; 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.3. Fluff rice, and spoon onto serving plate. Top with asparagus mixture. Garnish with lemon wedges.
Step by step:
1. Combine rice and broth in large saucepan, and crumble in saffron threads. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes.
2. Remove from heat, and let stand, covered, 5 minutes.
3. Meanwhile, heat wok over high heat, until water droplets evaporate within 1 second.
4. Add oil, swirl to coat pan, then add green onions, chiles, and garlic; stir-fry 1 to 2 minutes, or until onions turn bright green and soften.
5. Add asparagus, and stir-fry 2 minutes more, or until asparagus is bright green and tender.
6. Remove from heat, stir in almonds and mint, and season with salt and pepper, if desired.
7. Fluff rice, and spoon onto serving plate. Top with asparagus mixture.
8. Garnish with lemon wedges.
Nutrition Information:
covered percent of daily need
