Eating plant-based is easy to do; try switching one meal at a time; it doesn't have to be all or nothing.
This Spring Vegetable Baked Rice has been one of my favorite recipes to make at home for friends and family, and using quality, sustainable rice has been an important aspect of our menu at Eleven Madison Park. While the recipe and cooking technique remains the same, I can simply adjust the flavor depending on what ingredients are in season. Eating plant-based is easy to do; try switching one meal at a time; it doesn't have to be all or nothing.
Rinse the rice several times until the water runs clear.After the pot is warm, add the grapeseed oil and sliced ginger, and stir so it doesn't burn.When the ginger turns translucent, add the rice to pot with the water, sesame oil, soy sauce, rice vinegar and asparagus stems.When the rice comes to a simmer, layer over top of the rice bok choy, asparagus tops and sugar snap peas.Place the lid tightly over the top of the rice, then place the Dutch oven or cast iron into the oven for 30 minutes.
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