This deliciously flavourful asparagus and peanut rice side dish is perfect for serving alongside a curry. Alternatively, top it with a roasted chicken breast or pan-fried pork loin steak for a filling dinner.
- 250g asparagus
- 250g jasmine rice
- 50g spaghetti, snapped into small pieces
- 1 large onion
- 500ml chicken stock
- 4 tbsp. butter
- 1 garlic clove
- Salt and pepper
- 75g peanuts
Snap the woody ends off of the asparagus. Dice the onion and mince the garlic clove.
Melt butter in a medium saucepan. Add spaghetti and fry for 2-3 minutes, then add the onion and garlic and fry for 5 minutes or until tender. Add the rice and fry for a minute or two, then add the stock, salt and pepper. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.
Meanwhile, griddle the asparagus spears on a griddle pan for 7-10 minutes or until charred and tender. To serve, stir the asparagus and peanuts into the rice mix.