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
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.