 Kay Carroll Serves: 6 to 8 as a side dish
2 cups Basmati rice 4 cups Swanson’s Thai Ginger broth 1-tablespoon oil 8 oz. shitake mushrooms, cleaned and sliced 1 large shallot, minced 2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated 1 lb. asparagus, trimmed and sliced
Note: This dish can be served warm or at room temperature. It can also be served as a main course.
0 Comments
 Serves: 4
2 cups cooked Chinese black rice (follow direction on individual brand) 2 cups fresh edamame beans 2 tablespoons good olive oil 6 tablespoons shredded mint leaves 1 tablespoon sesame seeds Salt and fresh ground pepper to taste
|