In the spirit of creativity and making the most of what we have, tonight’s dinner was a delightful reminder that delicious meals can come from the simplest of ingredients, even those we might overlook. Among the stars of our evening meal were the humble ends of asparagus, which I had saved from a previous cooking adventure. It’s amazing how something as simple as asparagus ends can transform into a key ingredient, bringing both flavor and nutrition to our table.
Our dinner was a cozy, nutritious ensemble, starting with a base of wild rice mixed with carrots. The wild rice, with its nutty texture, and the sweetness of the carrots, created a perfect backdrop for the asparagus ends. This combination not only repurposed what might have been waste but also added a layer of texture and a pop of color to our meal.
The main dish was chicken thighs, seasoned simply yet effectively with salt, pepper, and garlic. Cooked in the air fryer, they came out perfectly crispy on the outside while remaining juicy and tender on the inside. The simplicity of the seasoning allowed the natural flavors of the chicken to shine, proving that sometimes, less is indeed more.
To add a little zest and sweetness to the meal, I prepared a sauce using mustard I got last Saturday, mixed with honey and a bit of rice vinegar. This sauce was a revelation – its tangy yet sweet flavor elevated the chicken and rice, tying all the components of our dinner together beautifully.
No meal is complete without a touch of freshness, which is where our salad came into play. A simple mix of greens, cucumber, and radish provided a crisp contrast to the warm dishes. The freshness of the salad balanced the hearty elements of our meal, making each bite a delightful experience.
Tonight’s dinner was more than just a meal; it was a lesson in sustainability and creativity. By repurposing the asparagus ends, we not only minimized waste but also discovered a new, delicious way to enjoy them. It’s a reminder that with a bit of imagination, we can transform even the most overlooked ingredients into something special.
This meal was a celebration of simple ingredients coming together to create something wonderfully satisfying. It’s a testament to the fact that good food doesn’t have to be complicated or expensive; sometimes, all it takes is a look around our kitchen to find inspiration.
Thank you for joining me on this culinary journey. May it inspire you to look at your kitchen scraps in a new light and find joy in the art of cooking. Here’s to more meals that are not only nourishing for our bodies but also kind to our planet.
Repurposed Asparagus Ends & Air-Fried Chicken Thighs with Wild Rice
Equipment
- 1 Rice Cooker (You can make it in a regular pan)
- 1 Air Fryer
Ingredients
For the Wild Rice & Asparagus:
- 1 cup wild rice
- 2 cups water adjust based on your rice cooker’s instructions
- 1 cup asparagus ends trimmed and cut into 1-inch pieces
- 1 teaspoon garlic minced
- Salt to taste
For the Chicken Thighs:
- 4 chicken thighs boneless and skinless
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
For the Mustard Sauce:
- 2 tablespoons mustard
- 1 tablespoon honey
- 1 tablespoon rice vinegar
For the Salad:
- 2 cups mixed greens
- 1 cucumber thinly sliced using a mandoline
- 4 radish thinly sliced using a mandoline
- Balsamic vinegar for dressing
Instructions
Prepare the Wild Rice & Asparagus:
- Place the wild rice, water, asparagus ends, garlic, carrots, and a pinch of salt in your rice cooker. Stir to combine.
- Set your rice cooker to the standard cooking setting for wild rice. Let it cook until the cycle is complete. Fluff the rice with a fork before serving.
Cook the Chicken Thighs:
- Season the chicken thighs with salt, pepper, and garlic powder.
- Place the chicken thighs in the air fryer basket, ensuring they’re not overcrowded. Cook for about 15-20 minutes, or until the chicken is fully cooked and the skin is crispy. The exact time may vary depending on your air fryer.
Make the Mustard Sauce:
- In a small bowl, combine the mustard, honey, and rice vinegar. Whisk together until the mixture is smooth and well blended.
Assemble the Salad:
- In a large bowl, mix the mixed greens, cucumber slices, and radish.
- Drizzle with balsamic vinegar. Toss gently to ensure the salad is evenly coated.
Serve:
- Spoon a generous portion of the wild rice and asparagus mixture onto each plate.
- Top with an air-fried chicken thigh and a drizzle of the mustard sauce.
- Serve the dressed salad on the side for a fresh, crunchy complement to the meal.