Ten Minute Tasty Asparagus and Brown Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Heidi Swanson, Super Natural Cooking (Amazing book) Ingredients:
3 tablespoons extra virgin olive oil |
1 (14 ounce) can chickpeas, drained |
2 garlic cloves, minced |
1 medium yellow onion, chopped |
1 bunch asparagus, cut into 1-inch segments |
3 cups pre- cooked brown rice |
1 cup slivered almonds, toasted |
fine grain sea salt |
1 garlic clove, smashed and chopped |
1/4 cup tahini |
1 lemon, zest of |
1/4 cup fresh lemon juice |
2 tablespoons extra virgin olive oil |
2 tablespoons hot water |
1/2 teaspoon fine grain sea salt |
Directions:
1. Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
2. Add 3 tablespoons of olive oil to a skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for about 5 minutes. They will hiss and pop over high heat so be careful.
3. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for 1 - 2 minutes to steam, do not overcook.
4. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
5. Taste and add more salt if needed. Serve with a few tablespoons of the tahini dressing.
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