Springtime Rice with Spiced Tomato Paste

220g broken jasmine rice or unbroken jasmine rice (1 cup)

1 small brown onion, roughly chopped

3 to 4 garlic cloves

1 to 2 medium carrots, roughly chopped

1 stick celery, roughly chopped

2 tbsp extra virgin olive oil

1 litre water

500ml vegetable stock

4 coriander stalks, roots washed well and roughly chopped, stems reserved for adjika (see below) and leaves reserved for garnish

3 to 4 holy basil or Thai basil stalks, leaves picked and reserved for adjika (see below) and garnish

500g broad beans, podded

2 bunches asparagus, woody ends snapped off, and chopped into 3cm lengths

subheading: For the adjika:

4 cloves garlic

35g sun-dried tomatoes (¼ cup), drained

175g jarred red roasted peppers (¾ cup, drained weight), liquid reserved for loosening ¼ tsp mild chilli flakes

15g coriander stems, leaves reserved for garnish (from above ingredients list)

15g parsley stalks and leaves

15g holy basil or Thai basil leaves (from above ingredients list)

30ml neutral-flavoured oil (I like sunflower oil here)

1 tsp ground fenugreek

1 tsp ground coriander

Directions at theguardian.com

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