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Ten Minute Tasty Asparagus and Brown Rice

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“Heidi Swanson, Super Natural Cooking (Amazing book)”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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