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Ten Minute Tasty Asparagus and Brown Rice

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“Heidi Swanson, Super Natural Cooking (Amazing book)”

Ingredients Nutrition


  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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