A Pilaf of Asparagus Broad Beans and Mint
Celebrate the vibrant flavors of spring with this exquisite Pilaf of Asparagus, Broad Beans, and Mint. This light yet satisfying dish combines tender basmati rice simmered in fragrant vegetable stock with crisp asparagus, buttery broad beans, and a refreshing burst of fresh mint. Enhanced with zesty lemon juice and zest, and finished with a sprinkle of toasted pine nuts for a delightful crunch, this recipe is a symphony of textures and flavors. Perfect as a side dish or a light vegetarian main, this pilaf is easy to prepare, taking just 40 minutes from start to finish. With its fresh, seasonal ingredients and stunning presentation, it's a delightful way to showcase the best of spring produce. Ideal for weeknight dinners or elegant gatherings, this pilaf is a must-try for anyone seeking a healthy, flavorful, and beautifully aromatic dish. Keywords: asparagus pilaf, broad bean recipe, mint rice pilaf, vegetarian spring recipe, lemon rice pilaf.
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Recipe Information
Ingredients
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Basmati rice, rinsed
- 2 cups Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 bunch Asparagus spears, chopped into 1-inch pieces
- 1 cup Broad beans, shelled (fresh or frozen)
- 0.5 cup Mint leaves, chopped
- 1 large Lemon, zested and juiced
- 0.25 cup Pine nuts, toasted
Instructions
Heat the olive oil in a large saucepan or deep skillet over medium heat.
Add the finely chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed basmati rice to the pan and stir to coat the grains in the oil, letting it toast lightly for 2 minutes.
Pour in the vegetable stock, then add the salt and freshly ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
Scatter the chopped asparagus and broad beans on top of the rice without stirring them in. Replace the lid and continue to cook for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pan from heat and let it stand, covered, for 5 minutes to allow the steam to finish cooking the vegetables.
Fluff the pilaf gently with a fork, mixing in the asparagus and broad beans evenly.
Stir in the chopped mint, lemon zest, and juice. Taste and adjust seasoning as needed.
Garnish with toasted pine nuts and serve warm.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 24.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2787 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
