Growing up, we ate a lot (as in everyday!) of rice but only after moving out on our own did we realize that there is a world beyond Korean sticky rice! Basmati rice, jasmine rice, wild rice, saffron rice, the list goes on! The only remix to white sticky rice in our household was to add assorted beans, barley, and maybe even some sweet rice which made for a healthy alternative but nothing to write home about. Well, now we have found reason to write as we discover recipes where the rice can take the forefront for a change! This particular recipe is one of our favorites to accompany most American-fare (eg. rack of lamb or stuffed salmon). The orzo pasta (which looks like rice to the untrained eye) adds a chewy texture to this visually appealing rice dish.
Ingredients: 1/4 cup butter 1/2 cup uncooked long grain white rice 1/4 cup uncooked wild rice 1/4 cup uncooked orzo pasta 1/2 cup sliced fresh mushrooms (assortment of choice) 1/2 cup diced onions 1/4 cup minced celery 2 cups chicken broth 2 tbsp chopped fresh parsley 2 cloves garlic, minced 1/4 tsp ground black pepper 1/2 cup slivered almonds 1/4 cup dried cranberries (optional)Directions: 1. In a large skillet over medium heat, melt butter and sauté the “green ingredients.” Stir constantly until the rice is lightly browned. 2. Mix in “brown ingredients.” Bring to a boil then reduce heat to low, cover skillet and allow to simmer 15 minutes. Remove from heat and let stand for 10 minutes before serving. As for the beans… I just sauté them in a wok with sesame oil, minced garlic, a tiny splash of soy sauce, and red pepper flakes (to taste) then I garnish with a sprinkle of sesame seeds.
And the asparagus… After chopping off the bitter ends of the stalk, I sauté the asparagus in a generous amount of butter (I am always an advocate of delicious cooking over waist-conscious cooking!) OR you can grill them for a yummy and pretty outcome. Then season with garlic, salt, and pepper. Remove from heat onto an oven safe plate then sprinkle with coarsely chopped flakes of a cheese of your choice (I use parmesan or gruyere) and let it melt in the oven for a few minutes. Easy peasy!
ourcherishedlife 
Share your thoughts!