Spring Vegetable Baked Rice

today.com

Christina Cummings

subheading: SPRING VEGETABLE BAKED RICE:

2 cupssushi rice

1 tablespoongrapeseed oil

¼ cupsliced ginger

2¾ cupswater

1 tablespoonsesame oil

1 tablespoonsoy sauce

1 tablespoonrice vinegar

1 bunch (about 10)asparagus, stems sliced into ¼-inch rounds, tops reserved as inch-long pieces

5 baby bok choy, halved lengthwise

¼ poundsugar snap peas, ends trimmed and cut in half diagonally (about 1 cup)

salt, to taste

subheading: GARNISH SALAD:

½ cupthinly sliced red onion

¼ cupcilantro leaves

¼ cupparsley leaves

1 tablespoonCalabrian chili paste

1 tablespoonfreshly squeezed lime juice

salt, to taste

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. We always say it's progress, not perfection. Our focus as a restaurant is to show how delicious a meal can be; it just happens to be plant-based. 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. We always say it's progress, not perfection. Our focus as a restaurant is to show how delicious a meal can be; it just happens to be plant-based.

SWAP OPTIONS: Any seasonal vegetables will work and be delicious; these are just our favorites to use. If you can't find bok choy, you can try broccoli rabe instead.

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