One might think this recipe is called spring rice because it summons the flavors of a spring roll. And it has notes of a savory fried rice.
It seems we typically make certain recipes during particular times of the year. It’s true, some recipes seem like fall, or winter, and others for warmer weather. Each spring, I think of this recipe when we start to grill outdoors and enjoy the seasons weather — when the wind and dirt aren’t blowing, in which case, dirty rice might be more appropriate.
I like to steam the rice, white or brown, then at the end of the cooking process, add in veggies, such as asparagus or green peas. I top the dish with toasted almonds, and sliced scallions. Each serving can be doused with tamari sauce or soy sauce. Or you may choose to stir the sauce into the entire dish.
Grated carrots, mushrooms, or artichoke hearts are also fine additions to the rice, with or without the asparagus or peas. Any of these additions readily available in your pantry or crisper will combine with the rice and toppings to make a phenomenal side dish for backyard barbeques, picnics, or for Easter Sunday dinner.
Enjoy food make fresh!
2 cups uncooked, basmati, or other rice
4 cups water or vegetable broth
1 bunch or 2 cups trimmed, sliced asparagus, about 1-inch pieces
1 bunch or 2/3 cup trimmed, sliced spring onions, about ½-inch pieces
1/3 cup toasted sliced almonds
Tamari or soy sauce to serve
In a large, dry skillet, lightly toast the rice, over medium heat, stirring often. This will take about 5 minutes or until rice starts to turn slightly brown.
Add broth or water and stir to combine. Bring to a boil over medium-high heat.
Reduce heat to medium-low. Cover and continue cooking for approximately 15 minutes. Add asparagus and cover with lid. Continue cooking for about 5 minutes or until rice is tender and liquid is absorbed.
Top rice with scallions and toasted almonds, and a sprinkling of tamari or soy sauce.
Note: I like to add black pepper, but the tamari or soy sauce lend enough salty flavor so I don’t typically add salt to the dish.
Makes 8 servings.
ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
This article originally appeared on Lubbock Avalanche-Journal: Spring Rice: A barbecue side dish or a colorful addition to Easter dinner