Saturday, December 8, 2007

asparagus, walnut and gorgonzola rice

this all started with finding the thirty per cent off sticker on the cheese island at open harvest-- on the gorgonzola wedges. it's a milder bleu cheese than you might expect, easy to work in with other winter ingredients.
first, got a cup of brown rice going in the rice steamer. then browned an onion in olive oil in a large pan, until soft. then added one bunch asparagus-- on sale at ideal for 1.99/# this week-- broken into inch-long pieces. when this took on high color, added a few sliced crimini mushrooms and kept on low heat for just a couple of minutes... then stirred in the cooked rice, and immediately after, four ounces of crumbled gorgonzola, a splash of olive oil, several turns of the pepper grinder, and a cup of toasted walnuts. kept over low heat, stirring now and then, five minutes. then covered and turned off the heat. let sit about another five minutes and then it's ready to eat.
here it is with a smoked pork chop (also on sale at ideal this week, and quite tasty).

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