A gingered brown rice bowl is a luscious way to showcase asparagus and slivers of leftover Thanksgiving turkey. Use white rice if you prefer, following the package directions, but brown rice has a delightfully nutty taste. Only the outermost layer of the hull is removed during processing of brown rice. The milling and polishing (which converts brown rice into white rice) destroys much of the B, B3 and B6 vitamins.

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Gingered Brown Rice Bowls with Asparagus, Leftover Turkey, Carrots and Mint

INGREDIENTS

2 1/4 cups fat free, low sodium chicken or vegetable broth, or water

1 cup long-grain brown rice (such as Texmati)

2 teaspoons coarse salt

3 medium carrots, peeled, cut into matchsticks about 3/4-by-1/8-by-1/8 inches (some markets sell them ready-to-use in cellophane bags)

1 bunch asparagus, trimmed, cut into 1-inch diagonal pieces, tips left whole

1 cup leftover cooked turkey, cut into small pieces

1 teaspoon agave syrup

Zest and juice of 1 lime

1 tablespoon minced fresh unpeeled ginger

1/2 cup chopped fresh mint

3 green onions, trimmed, cut into thin slices

Coarse salt (kosher or sea) to taste

Generous amount of freshly ground black pepper to taste

Garnish: Lime wedges

Optional garnish: Toasted sesame seeds, see cook’s notes

Cook’s notes: Toasted sesame seeds are sold at some supermarkets and most Asian markets. Or, if you prefer, you can toast them. To toast sesame seeds, place in small skillet on medium-high heat. Shake handle to redistribute seeds, cooking until lightly browned. Remove from heat and cool.

DIRECTIONS

In a heavy-bottomed, medium-large saucepan (that has a tight-fitting lid) bring broth (or water) to a boil on high heat. Stir in rice and salt. Cover, reduce heat to low and gently simmer for 30 minutes. Add carrots and asparagus (no need to stir them in); cover and cook 3 to 5 minutes, or until rice is tender and vegetables are tender-crisp, and broth or water is absorbed. Add turkey and toss with a fork to gently mix and fluff the rice.

In small bowl or glass measuring cup with a handle, mix agave, lime zest and juice, ginger, mint, green onion, salt and pepper. Add to rice mixture and gently toss. Taste and adjust seasoning as needed. Serve in bowls sprinkled with sesame seeds, if using, and with lime wedges for optional use. Yield: 6 to 8 servings

Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com./Tribune News Service