A light spring pilaf made with fresh asparagus sautéed with onion in olive oil and cooked with rice. Finished with lemon and dill, it makes an elegant meat-free main dish.
Sauté the finely chopped onion in olive oil until softened and lightly golden.
Add the rinsed rice and stir for a few minutes.
Add the hot water and salt. Cook over low heat until most of the liquid has been absorbed.
Spread the chopped asparagus over the rice, then turn off the heat. Cover the pot and let the asparagus soften in the residual steam.
Gently fluff the pilaf, drizzle with lemon juice, sprinkle with dill, and serve warm.
Important: Snap off and discard the tough ends of the asparagus; otherwise, they will remain fibrous and tough. Olive oil pilafs are traditionally served warm or at room temperature.
Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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