Ten Minute Tasty Asparagus and Brown Rice
Ingredients
The main dish
-
3
tablespoons
extra-virgin olive oil
-
1 or 2
14-ounce cans
chickpeas, drained
-
2
cloves
garlic, minced
-
1
medium
yellow onion, chopped
-
1
bunch
asparagus, cut into 1-inch segments
-
3
cups
pre-cooked brown rice
-
1
cup
almond slivers, toasted
-
to taste
fine grain sea salt
Tahini Dressing
-
1
clove
garlic, smashed and chopped
-
¼
cup
tahini
-
zest of one
lemon
-
scant ¼
cup
freshly squeezed lemon juice
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
hot water
-
scant ½
teaspoon
fine grain sea salt
Instructions
- Heat the pre-cooked brown rice according to package instructions.
- Prepare the tahini dressing by whisking together garlic, tahini, lemon zest, lemon juice, and olive oil. Add hot water to thin and mix in salt. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chickpeas and a sprinkle of salt, sautéing until they start to brown.
- Add garlic and onions to the skillet, stirring for about a minute.
- Stir in asparagus and cover to steam for a couple of minutes until bright green and slightly tender.
- Uncover and add the brown rice and toasted almond slivers, mixing well. Adjust salt to taste.
- Serve in a large bowl, drizzled with tahini dressing and garnished with reserved almonds.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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