Adapted from Food & Wine (August 2011)
I took quite a few liberties with this recipe, adding black rice in place of the more traditional long-grain white rice and adding a helping of edamame for additional protein. I love the bright colors and the Asian themed flavors here.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s) 15 minute(s)
Number of servings (yield): 4
Love. Love. Love. This recipe. I use Bok Choy in place of the spinach. Second time I made it with Quinoa inplace of the rice. Not worth it. Forbidden Rice is the way to go.
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