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I never thought I'd be excited about brown rice, until now. I'm constantly faced with the challenge of coming up with inventive dishes to keep my clients happy and eating healthy. This recipe came about as a way to jazz up yet another bowl of the stuff.
Boy Eats World!
By David Lawrence

Serves 6

• 2 cups California short-grain brown rice
• 3 cups chicken stock
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 teaspoon sugar
• 1 tablespoon grated fresh ginger
• Grated zest and freshly squeezed juice of 1 lime
• 1/2 cup chopped fresh mint
• 1/2 cup chopped scallions
• Kosher salt
• Feshly cracked black pepper, to taste

Cook the rice according to package directions, using chicken stock in place of water.

Place the asparagus in the pot for the last 3 minutes of cooking, to lightly steam.

Fluff the rice with a fork and stir in the sugar, ginger, lime zest and juice, mint, scallions, salt, and pepper.

Serve warm or at room temperature.


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