VEGGIE****Brown Basmati with Asparagus, Scallions and Hot and Sour Sauce

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GREAT LUNCH! Add a bit of leftover chicken and it would make a great dinner too.

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  • 1

Ingredients

  • SAUCE:
  • Serves 1
  • 1/4 cup brown basmati rice
  • 1/2 cup water or chicken broth
  • 1 tbsp. dried shallots
  • 8 spears asparagus (cut into 1 inch pieces) OR 1 cup Broccoli florets or leftover roasted baby bok choy
  • 1 oz. baby spinach
  • 2 green onions, sliced
  • 2 tbsp. fresh basil chiffonade
  • 2 tbsp. chopped fresh parsley and/or cilantro
  • 1 tbsp. toasted sesame seeds (white and black, mixed)
  • 1 tbsp. soy sauce
  • 1/2 tbsp. rice vinegar
  • 1/2 tbsp. sweet chili sauce
  • 1/2 tsp. hot chili oil
  • 1/2 tsp. sesame oil
  • 1/2 tsp. minced garlic
  • 1/2 tsp. grated ginger

Preparation

Step 1

* Boil rice in water with dried shallots until almost done, about 40 minutes,

* Add asparagus or broccoli and cook for five minutes longer. Stir in green onions and spinach if using and cook a minute or two longer. Drain and return to pot.

* Mix in dressing and fresh herbs and serve sprinkled with sesame seeds.

Nutrition Facts - 1 Serving

Amount Per Serving
Calories 342.9
Total Fat 10.9 g
Saturated Fat 1.5 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 2.6 g
Cholesterol 0.0 mg
Sodium 666.3 mg
Potassium 684.1 mg
Total Carbohydrate 53.1 g
Dietary Fiber 7.5 g
Sugars 4.8 g
Protein 11.1 g

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