#BXLLOCKDOWN DAY 42

“HERO” WEEK / ASPARAGUS / RECIPE 2

Rice is a perfect option for weeknight cooking. You can eat it plain, or add your favourite vegetables to bring the flavour to another level. The best part is it’s ready in just 25 minutes. The trick to perfect rice is water to rice ratio and slow cooking it all the way.

I have used onions, garlic, tomatoes, red chili peppers and asparagus but you can add any vegetable you like…

WHAT YOU NEED:

• 10- 12 asparagus spears, sliced
• 1 medium onion, cut finely
• 1 clove of garlic, grated
• 1 tomato, cubed
• 1 red chili pepper, deseeded, chopped finely
• 1  cup of risotto type rice
• 1/4 cup of tiny pasta (orzo pasta)
• 1 tbsp butter  (margarine for vegans)
• 1 tbsp olive oil
• Juice and jest of 1/2 lemon
• salt and pepper to taste
• 2  cups of warm water

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WHAT YOU DO:

1. Add the butter, orzo pasta and the onions in the pan
2. Add a tsp of salt and cook until the onions are soft and the pasta is browning
3. Add the garlic and the chili, mix well
4. Rinse the rice in a sieve under hot water, until the water is relatively clear, and drain well
5. Add the rice and sauté for about 1-2 minutes stirring continuously (high heat)
6. Pour the water into the pan, turn it down to low heat
7. Stir for a few minutes and then add the asparagus
8. Cover the pan and let it cook for about 20 minutes
9. During this time DO NOT take the lid off or stir the rice
10. The rice should absorb all the water in the 20 minutes and the asparagus should be cooked perfectly by then
11. Add the olive oil, lemon juice and jest in a small bowl, whisk
12. Just before serving drizzle the olive oil mixture over the rice

ENJOY!