Serves 3 to 4
instructions
Rinse the rice in cold tap water 2 to 3 times. Soak for an hour or more and drain. Mince the stems of the asparagus and leave the spears whole and set aside.
In a stockpot, heat 2 tablespoons of olive oil, pop the mustard seeds, add the leeks, serrano, minced garlic and cook on high heat for 2 to 3 minutes. Add the drained rice, 2 cups water, cinnamon stick, black pepper, and salt and bring to a boil. Reduce the heat, cover and simmer for 8 to 10 minutes.
Fold the chopped asparagus into the pilaf along with pumpkin seeds. Let the pilaf rest for 10 to 12 minutes.
Garnish with chopped herbs and fresh lemon juice. Serve warm or at room temperature.
ingredients
1 cup long-grain basmati rice
1/2 bunch asparagus
4 tablespoons olive oil, divided
1 teaspoon black mustard seeds
1 cup sliced leeks or onions
1 tablespoon minced garlic
1 small serrano pepper, minced
1 large cinnamon stick
1 teaspoon freshly ground black pepper
1 1/2 teaspoon sea salt
1 /4 cup pumpkin seeds
2 to 3 tablespoons chopped herbs (such as parsley or cilantro)
Juice of a lime or lemon
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