Ingredients
- 1 bunch of asparagus
- 2 cups rice
- ¼ cup olive oil
- 1 bunch spring onions, chopped (including green parts)
- Fresh dill, finely chopped
- Salt, to taste
Instructions
- Soak the rice in salted water (1 teaspoon salt) for 1 hour, then rinse well.
- In a wide pot, sauté the chopped spring onions in olive oil for 2–3 minutes.
- Add 2 cups of water and bring to a boil. Once boiling, add the rinsed rice and the asparagus cut into 1 cm pieces.
- When the pilaf starts boiling again, reduce the heat to low. Cook until all the liquid is absorbed.
- Remove from heat, gently stir in the chopped dill, cover with a paper towel, and let rest to steam before serving.
