29 March 2013

Asparagus, eggs, and mustard...


There's nothing really all that French about this, except perhaps for the seasoning, but asparagus, eggs, and mustard always seem so right in the spring, and so very Gallic.

French Stir Fry. P.S.--that drink in the upper left hand
corner is Pinot Grigio with a splash of lime on ice. 


French Stir Fry

Serves 4

2 cups white rice
1 teaspoon dried summer savory
1 teaspoon herbes de Provence
½ teaspoon salt
1 small garlic cloves, minced
1 tablespoon diced red onion
Handful chopped fresh parsley

1 pound asparagus, cut into ½-inch pieces
1 small carrot, peeled and thinly sliced
½ cup frozen corn
½ cup frozen shelled edamame

1 tablespoon grainy mustard
2 tablespoons lemon juice
8 tablespoons olive oil
½ teaspoon fresh lemon zest
Salt and freshly ground black pepper to taste

Salted peanuts and chopped hard-boiled egg for garnish (optional)

Combine rice, savory, herbes de Provence, ½ teaspoon of salt, garlic, and onion in a rice cooker or medium saucepan with enough water to cook rice according to package directions.  Fluff to combine when done.

Steam vegetables.  I use a steamer insert over my rice cooker so that I can do both at once.

Whisk together  mustard, lemon juice, olive oil, lemon zest, and salt and pepper in a small bowl.

To assemble, spread a serving (¼ ) of the rice on a dinner plate and top with ¼ of the vegetables.  Pour  ¼ of the dressing over food and sprinkle some egg and peanuts on top.