A recipe for Persian Rice that’s pure gold, with the sass of saffron, the fire of cinnamon, and the freshness of asparagus.
With rice being a whole food group rather than just a grain hereabouts, I am always looking for tasty ways to cook with it. Desi and Jay love it, and even the dogs will eat bowlfuls.

My own love for rice was a little late coming, despite the fact that it’s a rock-solid staple of Indian cuisine and I grew up eating it every day. Or perhaps it was this omnipresence that made me not love but almost hate it. When I did fall in love, eventually, the fondness stuck.

• 2 cups sprouted lentils, cooked
• 1 can Amy’s Organic Lentil Vegetable Soup
• 3 medium Yukon gold potatoes, cooked with skin on

• Preheat oven to 350°F.
• Pour one can of Amy’s Organic Lentil Vegetable Soup into a saucepan and add the sprouted lentils. Warm the soup over medium heat for 8-10 minutes to reduce the liquid.
• In a small pan, mash the potatoes then add almond milk and vegan butter. Salt and pepper to taste.