A barbecue side dish or a colorful addition to Easter dinner

One may assume this recipe is known as spring rice as a result of it summons the flavors of a spring roll. And it has notes of a savory fried rice.

It appears we sometimes make sure recipes throughout explicit instances of the yr. It’s true, some recipes look like fall, or winter, and others for hotter climate. Every spring, I consider this recipe once we begin to grill outdoor and benefit from the seasons climate — when the wind and grime aren’t blowing, by which case, soiled rice is perhaps extra applicable.

I prefer to steam the rice, white or brown, then on the finish of the cooking course of, add in veggies, reminiscent of asparagus or inexperienced peas. I high the dish with toasted almonds, and sliced scallions. Every serving might be doused with tamari sauce or soy sauce. Or it’s possible you’ll select to stir the sauce into your entire dish.

Grated carrots, mushrooms, or artichoke hearts are additionally high quality additions to the rice, with or with out the asparagus or peas. Any of those additions available in your pantry or crisper will mix with the rice and toppings to make an outstanding aspect dish for yard barbeques, picnics, or for Easter Sunday dinner.

Take pleasure in meals make contemporary!

Spring Rice

2 cups raw, basmati, or different rice

4 cups water or vegetable broth

1 bunch or 2 cups trimmed, sliced asparagus, about 1-inch items

1 bunch or 2/3 cup trimmed, sliced spring onions, about ½-inch items

1/3 cup toasted sliced almonds

Tamari or soy sauce to serve

In a big, dry skillet, calmly toast the rice, over medium warmth, stirring typically. This may take about 5 minutes or till rice begins to show barely brown.