What can be more rewarding than creating a new family favourite knowing that it is not only nutritionally good for them, but they will have their taste buds satisfied. Due to their low GI most people favour brown rice, or Basmati rice as their preferred choices , however this recipe takes it to another level, as it uses brown Basmati rice, the best of both worlds. Also, the asparagus is well known for many of its hidden treasures. It is not only packed with fibre, folate and vitamins A, C and K, but is also contains chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into the cells.
When it comes to asparagus, it is like any other vegetable, best obtained during the season, as it will not only ensure that it is fresh, but will also be price competitive. In addition, keep in mind that local is usually best. Visit a local farmers market and obtain advice from them what is in season. Follow this simple recipe for a delightful meal in one, or one to add to any protein packed dish or even salad dish that you like.
Ingredients:
- 1 brown onion, peeled and chopped
- 2 garlic cloves, crushed
- 1-2 tbs grape seed oil
- 2 cups of basmati brown rice
- 4 cups of preferably home made stock, if not available, then use best stock cubes on the market (we used Massell)
- 2 bunches of fresh asparagus
- 2 small carrots
- 1 large spring onion
- fresh basil
- cracked pepper and himalayan salt to taste
Method:
- Place onion and garlic in a medium deep pan, with a drizzle of oil over medium heat until starts to sizzle. Then sprinkle some himalayan salt and cracked pepper to release some flavours. Continue to stir over the heat until onion starts to turn golden brown.
- Then add the well rinsed rice, and stir well through for a couple of minutes.
- Add half the hot stock, stir again well and let it cook over a low heat, covered with a lid, until all the liquid evaporates, stirring occasionally.
- In the meantime, prepare the asparagus, chopping off the tip of the ends (the cut side), and chopping diagonally into about 2cm long strands. Place in a bowl until required.
- Then peel the carrots, and also chop into thin slices and add to the bowl with the asparagus.
- Then finally do the same with the spring onion.
- Once the rice mixture is ready and the stock has evaporated, add the contents of the bowl (asparagus, carrots and spring onion) and half of the remainder of the stock, stirring well every 5 or so minutes. Wait till once again the liquid evaporates, and continue adding the stock gradually until all the stock is used up. Make sure you continue to stir the risotto through well, to prevent the rice from sticking to the base of the pot.
- Towards the end, add the basil and additional himalayan salt and pepper to taste.
Enjoy!
This recipe makes 6 standard servings.
