this post was created in collaboration with 2towns Cider, while this is a sponsored post it is with product that I believe in with a company that reflects my values. Plus I just really like their cider. The opinions are entirely my own.
On its own, or served with the protein of your choice- grilled chicken? teriyaki beef or salmon? This amazingly easy and oh so tasty rice and asparagus made with hard ginger cider is the perfect spring gap meal for when you just aren’t sure what the weather will bring. So bring on the asparagus!
Cider rice?! Yes!! 2Towns Ginja Ninja Cider has just enough heat from real ginger root and a pleasantly flavorful dry finish that can go sweeter, like with the Ginja Mango Cocktail I did a few weeks ago or it can go savory like this rice and asparagus. I fancied it up with a little sautéed garlic and lime zest because I can’t help myself but honestly it doesn’t need it, the ginger cider gives all the flavor you need.
Why rinse your rice? Rinsing removes some starch and some nutrients but more importantly it removes some arsenic, yeah sorry, but rice, particularly rice grown in the southern united states contains arsenic from the ground water used to flood the fields. If you eat rice less than once a week I wouldn’t worry. If you’re worried I bet this would also work with quinoa 😉
Ginja Ninja Hard Ginger Cider Rice and Asparagus
Ingredients
for the asparagus
- about a half pound of fresh asparagus trimmed to you liking
- 1 clove of garlic thinly sliced
- pinch of salt glug of oil
- 1/3 cup 2Towns Ginja Ninja hard cider
- lime zest and cilantro for garnish
for the rice
- 1 cup uncooked long grain white rice basmati or jasmine rinsed throughly (see note above)
- 1 1/4- 1 3/4 cup ginja ninja cider more liquid for softer rice, less for firmer, you can sub some of the cider for water if you need to
- 1/4 teaspoon diamond kosher salt salt
Instructions
for the rice
- combine rinsed rice, ginja ninja, and salt in a medium sauce pan
- bring to a boil
- reduce heat, cover, and cook until liquid is absorbed and rice is desired doneness
- remove from heat, fluff with a fork, cover and let sit until ready to serve
- garnish with lime zest and cilantro
- serve warm
for the asparagus
- preheat a cast iron or other heavy bottomed skillet over medium heat
- add the oil and asparagus
- sauté for one or two minutes, stirring to coat the asparagus stalks with the oil
- add the garlic, when the garlic begins to brown reduce the heat to medium low and add the ginger cider
- cover and cook until desired doneness is achieved
- finish with a pinch of salt if desired
- serve immediately
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