A gingered brown rice bowl is a luscious way to showcase asparagus and slivers of leftover Thanksgiving turkey. Use white rice if you prefer, following the package directions, but brown rice has a delightfully nutty taste. Only the outermost layer of the hull is removed during processing of brown rice.
The milling and polishing (which converts brown rice into white rice) destroys much of the B, B3 and B6 vitamins. Gingered Brown Rice Bowls with Asparagus, Leftover Turkey, Carrots and Mint Yield: 6 to 8 servings INGREDIENTS 2 1/4 cups fat free, low sodium chicken or vegetable broth, or water 1 cup long-grain brown rice (such as Texmati) 2 teaspoons coarse salt 3 medium carrots, peeled, cut into matchsticks about 3/4-by-1/8-by-1/8 inches (some markets sell them ready-to-use in cellophane bags) 1 bunch asparagus, trimmed, cut into 1-inch diagonal pieces, tips left whole 1 cup leftover cooked turkey, cut into small pieces 1 teaspoon agave syrup Zest and juice of 1 lime 1 tablespoon minced fresh unpeeled ginger 1/2 cup chopped fresh mint green onions, trimmed, cut into thin slices Coarse salt (kosher or sea) to taste Generous amount of freshly ground black pepper to taste Garnish: Lime wedges Optional garnish: Toasted sesame seeds, see cook’s notes Cook’s notes: Toasted sesame seeds are sold at some supermarkets and most Asian markets. Or, if you prefer, you can toast them.
To toast sesame seeds, place in small skillet on medium-high heat. Shake handle to redistribute seeds, c.