A gingered brown rice bowl is a luscious way to showcase asparagus and slivers of leftover Thanksgiving turkey. Use white rice if you prefer, following the package directions, but brown rice has a delightfully nutty taste. Only the outermost layer of the hull is removed during processing of brown rice. The milling and polishing (which converts brown rice into white rice) destroys much of the B, B3 and B6 vitamins.
Gingered Brown Rice Bowls with Asparagus, Leftover Turkey, Carrots and Mint
Yield: 6 to 8 servings
INGREDIENTS
2 1/4 cups fat free, low sodium chicken or vegetable broth, or water
1 cup long-grain brown rice (such as Texmati)
2 teaspoons coarse salt
3 medium carrots, peeled, cut into matchsticks about 3/4-by-1/8-by-1/8 inches (some markets sell them ready-to-use in cellophane bags)
1 bunch asparagus, trimmed, cut into 1-inch diagonal pieces, tips left whole
1 cup leftover cooked turkey, cut into small pieces
1 teaspoon agave syrup
Zest and juice of 1 lime
1 tablespoon minced fresh unpeeled ginger
1/2 cup chopped fresh mint green onions, trimmed, cut into thin slices
Coarse salt (kosher or sea) to taste
Generous amount of freshly ground black pepper to taste
Garnish: Lime wedges
Optional garnish: Toasted sesame seeds, see cook’s notes
Cook’s notes: Toasted sesame seeds are sold at some supermarkets and most Asian markets. Or, if you prefer, you can toast them. To toast sesame seeds, place in small skillet on medium-high heat. Shake handle to redistribute seeds, cooking until lightly browned. Remove from heat and cool.
DIRECTIONS
1. In a heavy-bottomed, medium-large saucepan (that has a tight-fitting lid) bring broth (or water) to a boil on high heat. Stir in rice and salt. Cover, reduce heat to low and gently simmer for 30 minutes. Add carrots and asparagus (no need to stir them in); cover and cook 3 to 5 minutes, or until rice is tender and vegetables are tender-crisp, and broth or water is absorbed. Add turkey and toss with a fork to gently mix and fluff the rice.
2. In small bowl or glass measuring cup with a handle, mix agave, lime zest and juice, ginger, mint, green onion, salt and pepper. Add to rice mixture and gently toss. Taste and adjust seasoning as needed. Serve in bowls sprinkled with sesame seeds, if using, and with lime wedges for optional use.
Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
Related Articles
Recipe: Endive ‘boats’ are the perfect vessels for tasty appetizers
Recipes: How to make a delicious herbed roast turkey for Thanksgiving
Recipe: Shakshuka breakfast sandwich from TikTok’s Owen Han
Recipe: This fast version of chicken soup is handy if you get a cold
How to make 3 recipes that Ina Garten mentions in her new memoir