Asparagus Pilaf

March 14th, 2014 by Erin Gennow
Asparagus Pilaf

Asparagus Pilaf

Asparagus Pilaf

Here’s recipe #2 for Asparagus Month here at The Daily Morsel.

This delicious spring dish is a quick and easy vegetarian one-pot meal.  It can be served hot, cold or at room temperature, making it a great make ahead salad.  Or, serve it as a side dish to Roast Chicken or Lemon Buttered Salmon.  In which case you’ll have a two-pot meal.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves:  4 main or 8 side dishes

Serve with: Roast Chicken or Lemon Buttered Salmon

Ingredients

3 tablespoons butter

½ yellow onion, diced

1 cup dried quinoa

2 cups water

½ bunch thin asparagus, cut into

1 cup frozen baby lima beans, defrosted

2 cups frozen petite peas, defrosted

4 scallions, thinly sliced

1 ½ teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon fine sea salt, divided

Freshly ground black pepper

¼ cup parsley

Equipment

Knife

Large skillet with lid

Measuring spoons

Process

Place a large, deep-sided skillet over medium low heat.  Add in 3 tablespoons of butter.  While the butter heats, peel and dice ½ an onion.  Add the diced onion to the butter.  Sauté the onions for about 5 minutes, until starting to soften.

Thinly slice 4 scallions.  Set a small handful of the greenest bits of scallion aside.  Add the remaining scallions to the onions in the skillet.

Add 1 cup dried quinoa to the skillet, and toast for about a minute, stirring.

Add in 1 ½ teaspoons dried thyme, 1 teaspoon dried oregano, ½ teaspoon fine sea salt and freshly ground black pepper.

Pour in 2 cups water, bring just to a simmer and cover the skillet.  Simmer, covered, for about 5 minutes.

While the quinoa is cooking, wash and trim the asparagus into about 1-inch pieces, cut at a diagonal, discarding the woody ends.  After the quinoa has cooked for 5 minutes, add the trimmed asparagus to the quinoa, cover and simmer for another 10 minutes.

While the quinoa asparagus pilaf is cooking defrost the frozen baby lima beans and petite peas.  Season each with ¼ teaspoon fine sea salt.  Chop the ¼ cup parsley.

Once the asparagus has simmered with the quinoa for 10 minutes, add in the defrosted baby lima beans and petite peas, along with most of the chopped parsley.  Reserving the remaining chopped parsley as a garnish.

Cook the pilaf for another 2-4 minutes, until everything is heated through and the quinoa is cooked.

Serve the pilaf with a garnish of chopped parsley and sliced green scallions.

Asparagus Pilaf Close Up

Asparagus Pilaf Close Up

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Three years ago on The Daily Morsel 

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