3 cups cooled leftover brown rice
2 tablespoons peanut or canola oil
1 tablespoon minced or grated ginger
2 scallions, finely chopped
1 pound asparagus, cut into 1 ½-inch lengths
1 tablespoon reduced sodium soy sauce
Salt and freshly ground pepper to taste
An Oldways recipe courtesy of Annie Copps (photo by Kelly Toups)
Links
[1] https://oldwayspt.org/grain/rice