With fresh mint and lemon zest accenting asparagus spears, this stir-fry captures the brightness of spring. If you can’t find toasted sliced almonds, toast your own for 3 to 5 minutes in a 300°F oven. The nutritional analysis was made for white rice (shown in the photo); brown rice would bring up the protein and fiber count.
YIELD: SERVES 6
1½ cups white or brown rice
3 cups low-sodium vegetable broth
1 pinch saffron threads
1 Tbs. vegetable oil
9 green onions, sliced into ¼-inch lengths (⅔ cup)
1–2 small fresh red chiles, thinly sliced (1 Tbs.)
2 cloves garlic, thinly sliced
1½ lb. asparagus spears, cut diagonally into 1-inch lengths (3½ cups)
½ cup toasted sliced almonds
¼ cup sliced mint leaves
2 lemons, cut into wedges, for garnish
- Combine rice and broth in large saucepan, and crumble in saffron threads. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Remove from heat, and let stand, covered, 5 minutes.
- Meanwhile, heat wok over high heat, until water droplets evaporate within 1 second. Add oil, swirl to coat pan, then add green onions, chiles, and garlic; stir-fry 1 to 2 minutes, or until onions turn bright green and soften. Add asparagus, and stir-fry 2 minutes more, or until asparagus is bright green and tender. Remove from heat, stir in almonds and mint, and season with salt and pepper, if desired.
- Fluff rice, and spoon onto serving plate. Top with asparagus mixture. Garnish with lemon wedges.
30 MINUTES OR LESS
Protein: 7 g
Total Fat: 7 g
Saturated Fat: <1 g
Carbohydrates: 47 g
Cholesterol: 0 mg
Sodium: 81 mg
Fiber: 3 g
Sugar: 3 g