Super-Quick Brown Rice With Asparagus, Chickpeas, and Almonds Recipe
Discovered on Heidi Swanson's "101 Cookbooks" website, I adapted to add a little more flavor punch. This has been a crowd-pleaser many time
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Microwave
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Stove
- Skillet
- Spoon
- Wooden spoon
- Serving bowl
Ingredients
- 3 cups brown rice, cooked
- 4 garlic cloves, smashed and chopped, divided
- 1/3 cup tahini
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 6 tablespoons extra virgin olive oil, divided
- 2 tablespoons hot water
- 3 teaspoons kosher salt, divided
- 14 ounces chickpeas, drained and dried
- 1 medium yellow onion, chopped
- 1 bunch asparagus, cut into 1-inch segments
- 1 cup slivered almonds, toasted
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