serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- olive oil, for frying
- ½ cup peanuts, roasted and unsalted, roughly chopped
- 1 dried red chilli, chopped
- 1 cup fonio, rinsed and drained (or quinoa)
- juice of ½ a lime
- 1 cup vegetable stock
- salt and freshly ground pepper, to taste
- 10 grilled asparagus spears
Resting time: 10 minutes
Instructions
1. Preheat oven to 165ºC (325ºF).
2. Drizzle oil in a saucepan and over medium-low heat. Add chopped peanuts and chilli and saute for 5-10 minutes.
3. Add fonio to the pan and stir to coat in oil. Add lime juice into the pan and stir.
4. Add in the vegetable stock and increase heat. Bring to a boil, then reduce heat and simmer until the fonio absorbs all of the liquid, just a few minutes.
5. Leave to sit for 10 minutes.
6. Place asparagus in a bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Drizzle a little more oil into a frying pan, and place over medium heat. Add asparagus and cook until tender, about 8-10 minutes, turning to cook all sides.
7. Transfer cooked fonio to a plate and top with grilled asparagus.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
