I'm a huge fan of one-pot meals, and this dish ALMOST qualifies. I cook everything but the chicken right in the rice cooker - what could be easier than pushing a button and walking away? You load up the rice, a few sticks of lemongrass, asparagus spears, shitake mushroom slices and even a handful of almonds for good measure. Add water, and then forget about it! The almonds, mushrooms and asparagus are a perfect al dente by the time the rice is done, and the lemongrass infuses the whole pot with a tangy, unexpected hint of flavor. Fluff in a mixture of herbs, and the pilaf is complete. Then in true rice bowl fashion, I top it with chicken chunks that have been marinated in a sinfully delicious sesame/soy sauce and then quickly stir fried. It's a fabulous meal with exotic flavors made in minutes. Go on - make a big bowl for yourself!
Almond/Asparagus Pilaf Bowls with Sesame-Soy Chicken
Chicken marinade
- 1/4 cup soy sauce
- 1/4 cup white wine vinegar
- 2 tablespoons fish sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, minced
- 1 tablespoon pressed garlic
- Red pepper flakes, to taste
Pilaf
- 1 cup rice of your choice (brown, basmati, plain white... doesn't matter)
- 2 1/2 cups water
- 6 shitake mushrooms, sliced
- 8 asparagus spears, sliced into 1-inch segments
- 1/2 cup almonds (I use chili-lime flavored almonds that I get at the local farmer's market, but plain will suffice if you're not so lucky)
- 1 spear of lemongrass, cut into 4-inch sticks
- 1/2 cup cilantro, chopped
- 1/2 cup basil, chopped
- 1/2 cup mint, chopped
This dish was inspired by the ingredients for the April "Royal Food Joust" hosted by leftoverqueen.com; here's a link to the forum if you want to see what it's all about: http://www.leftoverqueen.com/forum/index.php?board=5.0
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