1 pound fresh asparagus, trimmed and cut into 2″ pieces,
or one 10-ounce package frozen cut asparagus
1 cup baby carrots, cut in half lengthwise, or 3 medium carrots, thinly bias-sliced
3/4 cup frozen orange juiceoncentrate, thawed
1 tablespoon cornstarch
1 tablespoon honey
1/2 teaspoon garlic salt
1/2 teaspoon dried dillweed
2 cups hot cooked brown rice
In a covered medium saucepan cook asparagus and carrots in a small amount of boiling water for 5 to 7 minutes or until crisp-tender. Drain; return to saucepan. Keep warm.
In a small saucepan stir together 1/4 cup water, 1/2 cup of the thawed concentrate, cornstarch, honey, garlic salt, and dillweed. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir into vegetables. Stir in remaining orange juice concentrate. Serve with rice.
Makes 4 side-dish servings.
Calories 261 Fat 1 g Carbs 58 g Sodium 301 mg Fiber 6 g.