Forbidden rice and Asparagus Salad
2 cups forbidden rice
4 cups water
1 inch piece ginger peeled and minced
1 bunch asparagus
2 T lemon juice
1 T ghee
1 T dry ginger
1 tsp salt
This recipe is delicious with Beet Chutney on top.
4 cups water
1 inch piece ginger peeled and minced
1 bunch asparagus
2 T lemon juice
1 T ghee
1 T dry ginger
1 tsp salt
- For the rice: Soak rice in water overnight or for 8 hours. The next day in a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat.
- Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes.
- Dice asparagus and add to hot rice.
- Make dressing with ghee, lemon and ginger.
This recipe is delicious with Beet Chutney on top.
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