Easy, Asparagus and Peanut Rice, perfect spring dish that is loaded with fresh and tender seasonal vegetables, peanuts and packed with flavours! A healthy, satisfying vegan or plant-based dish can be served at lunch or for mid-week dinner.

We adore asparagus, they are a sure sign of spring and as soon as they appear in the market they also appear in my kitchen too. These tender spears are so easy to use in any recipe, steam, bake , BBQ or just stir fry and enjoy with dressings and sauces. Past couple of years, we started using them in the salad as well. Full of vitamins and antioxidants they are a nutritional powerhouse.

More Rice Recipes- Coconut, Pineapple Thai Fried Rice | Coconut & Almond Rice | Green Peas & Mint Rice

So while I was chopping the vegetables, my eyes were scanning my kitchen cupboards for spices or spice blends. I didn’t want to make this rice too strong in flavours, so I layed my hands on Sambhar Masala Powder, along with Sambhar masala, I also picked up some curry leaves and peanuts to add a crunch to the dish.

As the vegetables were being cooked I started to imagine just how it will turn out as just the aroma was good enough to make my tummy rumble.

The result? Perfect Savoury Rice! Healthy Satisfying Flavourful Subtly spices Packed with vegetables and also Nutty too

I think you too should totally get on board because it is an easy, fuss-free and super delicious asparagus recipe for your family that can be paired well with any type of roasted tomato raita or mango kadhi .

Asparagus and Peanut Rice - 1

Asparagus and Peanut Rice

ingredients:

  • 250g cooked rice – I used sella basmati rice
  • 1 cup raw asparagus cut into 1″ pieces
  • 4 tbsp. raw peanuts
  • 1 bunch spring onion finely chopped
  • 1 green capsicum chopped
  • 1 tsp. crushed green chilli and ginger
  • 1 sprig curry leaves
  • 1 tbsp. sambhar masala powder or curry powder (link above)
  • Salt to taste
  • 2 tbsp.Oil
  • 1/2 tsp. cumin seeds
  • Pinch asafoetida hing

instructions:

How to cook Asparagus and Peanut Rice

  1. Heat oil in a non-stick pan or kadai.
  2. Add cumin seeds, once it splutters add hing and add peanuts.
  3. Fry the peanuts for 3-4 minutes on low heat.
  4. Now add asparagus and cook only for a minute.
  5. Then add spring onion and capsicum along with curry leaves.
  6. Add sambhar powder and cook the masala for a few seconds.
  7. Add cooked rice, and salt mix gently.
  8. Let the rice heat nicely.
  9. Serve with any kind of raita.
  10. Enjoy!

NOTES:

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