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.
Things are feeling corny (and figgy and carroty and...)
This week's best #f52farmstands.
What to eat and listen to tonight.
We've got the summer blues.
Our recent favorite recipes.
Have a ball (jar).
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.