Looking for an easy dish that will definitely please the crowds!? Then this is the dish for you. I’ve made it numerous times, and am continually surprised but how impressed everyone one is with it! My secret weapon….it’s all about the sauce. Wait, don’t go yet, it’s STORE BOUGHT! (Annie Chun’s Thai-Style Peanut Sauce) Yes, I know! I literally tell everyone that but they completely over look it and congratulate me on my cooking, like I’m a culinary master…ha, which I’m not, at all. Another wow factors is that I top it with roasted sea salt cashews. Also seems to add to the fancy of this dish. The other thing about this recipe is you can add whatever veggies you want! Do have something or don’t like it, sub it! No big deal! That’s how I roll.
Okay, so let’s begin. Preheat oven to 400 degrees. Cook time 20 minutes . Towards the end of cooking, microwave 2 bags of brown rice.
Line large baking sheet with parchment paper.
1. Asparagus – break off bottoms, lightly drizzle with extra virgin olive oil (EEVO) and sprinkle with sea salt
2. Dice 4 Roma Tomatoes – drizzle with EEVO and 1/2 tsp garlic salt
3. Chop 2 Bell Peppers (any will do, but to make it colorful spring for yellow, orange or red) drizzle with EEVO and 1/2 tsp garlic salt and onion powder . Place in the oven. Now, you can add chopped broccoli, onions, celery or whatever else sounds good. You can’t do wrong in this dish!
Pour 1 tsp of EEVO into a large frying pan and heat on low. This is just to mix everything together and coat in sauce. Take your rice, all of your veggies (make sure to cut the asparagus into small pieces) and place them in the pan. Add cashews and drizzle with Peanut sauce. Start with a small amount, and add more if desired. That’s it!