Howdy. It's Chef Mike at the WFM Raleigh store on the Cooking Raleigh tour. Just wanted to check and see if folks were live for customer questions.
Hey Michhael, I made this side dish using the pink rice and it turned out great. It's called Pink Rice Asparagus Pilaf. Here is the recipe:
1/4 cup Earth Balance Spread
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cup uncooked jasmine rice
2 1/4 cups 365 vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves
1.Melt Earth Balance in a medium saucepan over medium-low heat.
2.Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
3.Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4.Mix asparagus and cashew halves into the rice mixture, and serve warm.
A lassi to love
Summertime rosé cocktails.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.
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