Griddled Asparagus with Lebanese Rice Recipe | Abel & Cole
Griddled Asparagus with Lebanese Rice
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Prep: 20 mins
Cook: 15 mins
A take on the classic Middle Eastern rice and lentil dish Mujadera. Spiced basmati is combined with caramelised onions and topped with griddled UK asparagus. Served with a zingy cucumber salad on the side.
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683 kcal
(per portion)
Ingredients you'll need
  • 3 onions
  • 1 carrot
  • 1 garlic clove
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tbsp Demerara sugar
  • 75g white basmati rice
  • 400g tin of green lentils
  • 100g baby leaf spinach
  • 200g asparagus
  • 1 cucumber
  • 1 tbsp coriander seeds
  • 1 orange
From your kitchen
  • 3 tbsp + 1 tsp olive oil
  • 150ml boiling water
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and finely slice the onions. Peel and grate the carrot and garlic.

  • 2.

    Pour 1 tbsp olive oil into a large pan and set over a medium-high heat. Tip in the onions and fry for 4-5 mins, stirring from time to time, till golden and slightly caramelised. Use a large spoon to transfer them to a bowl.

  • 3.

    Add another 1 tbsp oil to the pan and add the carrot, garlic, 1 tsp each turmeric and cinnamon and 1 tbsp sugar. Reduce the heat to medium and fry for 2-3 mins, stirring frequently.

  • 4.

    While the veg fry, tip the rice into a large bowl. Cover with cold water and whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain the rice, rinse it under cold water and tip it into the spiced carrots. Pour in 150ml boiling water, add a pinch of salt and pop a lid on the pan. Bring to the boil, then reduce to a simmer and cook for 8 mins. Take the rice off the heat and leave it to stand, lid on, for 5 mins to finish cooking.

  • 5.

    Drain the lentils and rinse. When the rice has cooked, including sitting off the heat, fold in the lentils along with the spinach, the caramelised onions and a pinch of salt and pepper. Bring to a low-medium heat and stir continuously, till the spinach is wilted and the lentils warmed through. Cover to keep warm and set aside.

  • 6.

    Trim the ends off the cucumber. Use a sharp knife to thinly slice it on the angle. Place in a bowl.

  • 7.

    Set a small pan over a medium heat. When hot, pour in 1 tbsp coriander seeds and dry fry for 2 mins till fragrant and lightly toasted. Tip into a mortar and crush with a pestle (or use a small bowl and a jam jar to crush them). Sprinkle over the cucumber, and squeeze in the juice from the orange. Add a pinch of salt and pepper and 1 tbsp olive oil. Stir to mix.

  • 8.

    Heat a heavy griddle or frying pan over a high heat for 2-3 mins till really hot. Trim the woody ends off the asparagus and toss with 1 tsp olive oil. Tumble the spears into the pan and fry for 2 mins on each side till lightly charred.

  • 9.

    Spoon the Lebanese rice and lentils into warm bowls and top with the griddled asparagus. Serve with the cucumber salad on the side.

  • 10.

    Spoon the Lebanese rice and lentils into warm bowls and top with the griddled asparagus. Serve with the cucumber salad on the side.

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