Ten Minute Tasty Asparagus and Brown Rice
Jennifer
ingredients
- 3 tablespoons extra virgin olive oil
- 1 or 2 14 ounces cans of chickpeas, drained
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- i bunch asparagus, cut into 1-inch segments
- 3 cups pre-cooked brown rice
- 1 cup almond slivers, toasted fine grain sea salt
- tahini dressing
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- zest of 1 lemon
- scant 1/4 cup freshly squeezed lemon juice
- 1 tablespoons extra-virgin olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
directions
- 1
If your using a frozen rice, heat it on it’s own in a pot or per package instructions.
- 2
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.
- 3
Add olive oil (roughly 3 tablespoons) to a big skillet over medium heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt, cover with a lid for a minute or two to steam-just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almond for garnish. Taste and add more salt if needed (likely). Serve family style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their taste.
Source: Jennifer
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