1 cup black wild rice
1/2 cup peas
1/2 bunch asparagus
1 cup vegstock ( we made vegstock from asparagus stalks, carrot, bay leaf, onion and garlic)
1 tsp garlic puree
Salt and pepper to taste
1. Wash and drain your black rice. Cover with vegstock. Cook until tender.
2. In a large pan, lightly saute peas and asparagus with little water for 1-2 minutes. Then add to rice pot. Add seasonings if you need.
3. Transfer to the plate.
4. Decorate with marigold and edible flowers if desired.
PS: This recipe is oil-free, I prefer to use only vegstock to cook or saute veggies. You can add a little olive oil if prefer.
Wild Black Rice w/ Peas & Asparagus