Spring Rice Bowls with Chive Oil from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Powe

Name: Spring Rice Bowls with Chive Oil from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Powe
Ingredients: ground black pepper, to taste; 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging); 2 cups water; 1 cup uncooked short grain brown rice; 3 tablespoons extra-virgin olive oil; 2 carrots, julienned, shaved, or shredded; ¾ cup fresh or dry, cooked and peeled, or frozen, defrosted fava beans; 2 cups cooked chickpeas; ½ teaspoons sea salt; 1 tablespoon finely diced fresh chives, plus chive blossoms for garnish (optional); 1 tablespoon lemon juice

app.ckbk.com

Lush, fat, healthy greens that poke their heads up in early April and May are worthy of a little celebration. Vibrant and light, this bowl is a refreshingly simple way to recalibrate the palate aft...

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Cooking tools:

Saucepan
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Fine-mesh sieve

Ingredients

ground black pepper, to taste
1 pound asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging)
2 cups water
1 cup uncooked short grain brown rice
3 tablespoons extra-virgin olive oil
2 carrots, julienned, shaved, or shredded
¾ cup fresh or dry, cooked and peeled, or frozen, defrosted fava beans
2 cups cooked chickpeas
½ teaspoons sea salt
1 tablespoon finely diced fresh chives, plus chive blossoms for garnish (optional)
1 tablespoon lemon juice