Tuesday, August 30, 2011

Green to the Sixth Power Rice

I decided to go all green when I cooked my Lotus Foods organic jade pearl rice. So while the rice steamed in one pot, I sauteed minced garlic, slices of fennel, zucchini coins, and chopped bok choy in a splash of olive oil. When the rice was cooked, I gently incorporated it into my green veggies and seasoned it all with minced fresh dill and fresh tarragon. What a tasty - and green! - sidedish.

And because I was always taught to have a minimum of three colors on a plate, I served this with chicken sausages, bright purple kimchi, and roasted golden beets.

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