Asparagus & olive absorption rice with saganaki
This dish serves 4, with some left over for lunch. It takes about 20 minutes to prepare.
Ingredients:
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1.5 cups rice
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3 cups water
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2 bunches asparagus, ends snapped off and the rest trimmed into short lengths
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a large handful of good quality, halved olives
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a half head of garlic, roasted in olive oi
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a knob of butter
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olive oil to start the rice off
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200 g saganaki, cut into four, dusted in flou
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olive oil for frying
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lemon juice for squeezing
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chilli, salt and parsley to taste
How it’s done:
- Make the absorption rice: Put a medium pot on the stove on high. Add a flat tblsp of sea salt to the pot, then a splash of olive oil. Pour in the rice and stir to coat it well. Add three cups of water and stir. Put the lid on. When the water boils, stir the contents then turn down low for 10 minutes.
- Add the asparagus & olives: After 10 minutes is done, turn off the heat and stir the chopped asparagus, roasted garlic, parsley, butter and olives into the rice. Put the lid back on the pot and leave the rice sit for another 10 minutes.
- Prepare the saganaki: When the rice is sitting for its dutiful 10 minutes, divide 200 g of saganaki into four, cake-shaped pieces. Coat them in flour. In a non-stick pan, add olive oil and a some chilli flakes. Fry the saganaki on each side for a few minutes. When it’s golden brown, squeeze a half a lemon into the pan.
- Putting it all together: Using a nicely shaped tea cup, spoon the asparagus and rice mixture, as though you’re making a turret on a sandcastle. Turn it upside down onto a plate or into a large bowl. The shape is delicious and holds well. Overlay the mound of rice with two pieces of saganaki, then squeeze a little lemon juice over the top.
- Serve it up: Serve it on large plates and provide your guest with a knife as well as a fork (remember, there’s always the saganaki). If you have pretty serving bowls, they’re a good option too. Eat this dish quickly, while the saganaki is at its piping hot best.
For a vegan option, replace the saganaki with flour-coated tofu, fried in hot olive oil. Give it the chilli-flake and lemon-juice treatment. Did you know that adding lemon juice to high carbs can hep to slow down the GI effect and keep you fulller for longer. That’s big news.
Tags: asparagus, chilli, lemon juice, olive oil, olives, parsley, rice, roasted garlic, saganaki, salt, vegan, vegetarian
