Serves: 4-6
Ingredients
- 200 g basmati easy cook rice
- ½ tsp turmeric powder
- 30 g flaked almonds
- 1 tbsp olive oil
- 1 whole onion, thinly sliced
- 2 cloves garlic cloves, crushed
- 200 g asparagus spears, cut into 3-4 cm pieces
- 280 g jar of artichokes in oil
- capers g capers
- 50 g gherkins, finely chopped
- 50 g black olives, pitted
- 200 g button mushrooms, halved
- 1 tbsp tomato purée
- 10 whole cherry tomatoes, halved
- 100 g sun dried tomato paste
- 1 tbsp fresh tarragon, chopped
- 1 whole lemon, cut into wedges, to garnish
Method
1. Put the rice in a large pan of water with the turmeric and bring to the boil. Reduce the heat and simmer for 10 minutes then drain thoroughly.
2. Toast the almonds by gently cooking in a dry pan for 2-3 minutes—set the almonds to one side.
3. While the rice is cooking in a separate large frying pan heat the oil and gently fry the onion for 5 minutes.
4. Add the garlic and asparagus and continue to cook for five more minutes.
5. Take the artichokes, drain the oil from them and slice in half.
6. Add the artichokes, capers, gherkins, olives, mushrooms and tomato purée and continue to cook for 5 minutes.
7. Once the rice is cooked and drained add to the frying pan. Stir in the tomatoes, sundried tomato paste and half the tarragon.
8. Serve straight away garnished with the remaining tarragon, toasted flaked almonds and lemon wedges.
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