Rice pilaf with asparagus & goat's cheese | Women's Weekly Food

Ingredients

• 1 tablespoon extra virgin olive oil
• 20g unsalted butter
• 4 green onions, thinly sliced, white and green kept separate
• 2 cloves garlic, crushed
• 1 ½ cups (300g) long grain rice
• 3 cups (750ml) vegetable stock
• 3 bunches asparagus, trimmed and cut into 2.5cm long lengths
• ¼ cup (40g) golden raisins
• 2 tablespoons each sunflower seeds and pepitas
• 1 tablespoon finely grated lemon rind
• 2 tablespoons lemon juice
• ¼ cup flat leaf parsley, chopped
• ¼ cup mint, chopped
• ¼ cup (35g) pistachios, chopped
• 320g jar marinated goat’s cheese, drained