Ten Minute Tasty Asparagus and Brown Rice
- 3 tablespoons extra-virgin olive oil
- 1 or 2 14-ounce cans of chickpeas, drained
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 bunch asparagus, cut into 1-inch segments
- 3 cups pre-cooked brown rice
- 1 cup almond slivers, toasted
- fine grain sea salt
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- zest of one lemon
- scant 1/4 cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Almond slivers, toasted (1 cup)
- Asparagus (1 bunch)
- Chickpeas (1 14-ounce cans)
- Garlic (2 cloves)
- Lemon, zest of (1)
- Yellow onion, medium (1)
- Condiments
- Tahini (1/4 cup)
- Cooking & Baking
- Garlic clove (1)
- Olive oil, extra-virgin (5 tablespoons)
- Sea salt, fine grain (1)
- Sea salt, fine grain (1/2 scant teaspoon)
- Pasta & Grains
- Brown rice, pre-cooked (3 cups)
- Drinks
- Lemon juice, freshly squeezed (1/4 scant cup)
- Water, hot (2 tablespoons)
Preparation
Read recipe preparation on 101cookbooks.com
Social Stats
78.3Rating
1-100
1-100
33Tweets
355Facebook
Shares
Shares
962StumbleUpon
Views
Views
795PinterestPins
Recipe Stats
Published April 28, 2007 (5 years ago).
60 people saved this recipe.
