Serves: 6 to 8 as a side dish
2 cups Basmati rice
4 cups Swanson’s Thai Ginger broth
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.
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
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The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.