A Conscious Feast by Nicole Aloni

The chicken stock and garlic give the rice a punch of flavor. This recipe can easily be doubled or tripled to prepare an extra dinner size portion for the freezer.

Makes 4 servings

Preparation Time: 30 minutes

• 1 cup basmati or other long grain rice
• 1 cup chicken stock
• 1 cup water
• 1/2 tsp. salt
• 1 clove of garlic
• 3/4 lb asparagus, cleaned, slice on bias into 1/2″ pieces
• 1/2 tsp orange zest

1. Rinse rice under running water until water runs clear.
2. Bring chicken stock, salt, water and garlic clove to boil in a large saucepan. Add rice, return to a boil, stirring lightly. Cover, reduce heat to low and simmer for 18-20 minutes until rice is cooked and liquid absorbed.
3. Remove pan from heat, immediately add asparagus pieces and orange zest. Cover and allow asparagus to steam while rice cools.
4. Serve immediately or package when cool in Food Saver. (Defrost before reheating in the microwave.)