Crab Pilaf
Ingredients
- 1/4 teaspoon freshly ground pepper
- 3 cups vegetable broth
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 8 ounces lump crabmeat, any shells or cartilage removed
- 2 tablespoons minced fresh tarragon, or dill
- 2 small leeks, or 1 large leek, white and pale green parts only
- 1 1/2 cups brown basmati rice, rinsed
- 1 lemon, cut into 6 wedges
Instructions
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