Alright everyone who checks this blog out, it's Thanksgiving time. This is an American holiday that is no stranger to gluttony and American Football. I have a few things I'll be posting up here between now and then (this upcoming Thursday) to be cooked for this grand event.
Ingredients:
1 lb Asparagus
1/3 stick Butter
Olive Oil
Rice
Italian Herb Mix
Sea Salt
Ground Black Pepper
Turmeric Powder
Ancho Chile Powder
Sweet Smoked Paprika
Teriyaki Sauce
To start off with, I went for the Butter. I cut it into slivers and put them in a large saucepan with the heat set to MEDIUM.
Once they started to melt, I added in a pinch of all the spices but the Italian Herb Mix.
Mmmm...tasty. Now put in the Asparagus.
Mix it around to cover it with the buttery spice conglomeration.
Drizzle in a little bit of Olive Oil to make sure there is no chance of burning once the Butter becomes scarce.
Now, the Rice was made in my rice cooker. 1 cup Rice to 1.5 cups Water. The instructional manual says 1.25 cups Water but I find that it leaves the Rice too sticky and not as good as it could be, so a little more was needed.
Once both are cooked to completion, just dish the Rice into a bowl and add the Asparagus on top with a sprinkle of Italian Herb Mix. I also drizzled some Teriyaki Sauce on top for fun. Enjoy.
No comments:
Post a Comment