LCBO Food and Drink Early Summer 2016

S W E E T L Y S T E A M E D M U S S E L S

Orange Car r ot Vinaigrette recipe on page 162 Now What? ➤  Dress a simple salad of leftover chilled rice and your favourite cooked vegetables. ➤  Toss with grilled asparagus or romaine hearts and sprinkle with sesame seeds. ➤  Use it to dress an orange and spinach salad. ➤  Fantastic over cold seafood salads, Asian noodle salads or even a combi­ nation of the two. ➤  Use 1 / 2 cup (125 mL) as the liquid base for 1 lb (500 g) of steamed mussels. Sprinkle with slivered green onions.

P L A I N R I C E T U R N E D S P E C T A C U L A R

96  FOOD & DRI NK EARLY SUMMER 2016