Well I don’t really know what to say…
Rice. Asparagus. Spring. Lemons. Healthy. Pistachios. Easy.
All sounds good, right?
I sure think so.
Really I just want to be baking in the sun on a sandy beach while double fisting piña coladas, but the Seattle reality is a cool gray.
Party pooper status over here.
This bowl brightened my day up a bit, until it was gone (in an impressive yet borderline animal 1.72 minutes) and I realized I had to wait a respectable three hours before shoving first dinner in my face.
Because you know, there is first dinner (usually something “normal”) and then there is second dinner…
Second dinner tends to consist of frozen waffles slathered with a generous glob of peanut butter and a dusting of cinnamon.
So adult.
Anyway, this citrusy, springy rice bowl is perfect lunch (or light first dinner) material, therefore you should whip it up in your own kitchen!
(Says the frozen waffle eater.)
Ahem.
All you have to do is saute bite-sized pieces of asparagus in a little extra virgin olive oil until just tender, then throw in grated carrots and red pepper flakes, for a nice little kick. Introduce cooked brown rice to the mix followed by fresh lemon juice, salt, black pepper, and toasted pistachios.
And bam you’re done.
P.S. Want to amp up your veggie game? Toss in some sweet green peas.
P.P.S. This dish would be tasty with cheese! Of courseee. Dust your bowl of rice with freshly grated Parmesan. (Use the vegan stuff to keep it plant-based.)
P.P.P.S. I use refrigerated leftover rice, but you can whip up a fresh batch if you don’t have any cooked rice on your hands already. (Just be wary of the potential mush factor.)
P.P.P.P.S. Toast. Your. Nuts.