Tasty Asparagus and Brown Rice
May 24, 2021
Asparagus is an amazing spring-time treat. Sautéed with olive oil, salt and pepper or cooked over the grill it’s quick and easy to enjoy.
Among other things, Asparagus is great for:
* strengthening female hormones
* promoting fertility
* relieving menstrual pain
* easing constipation
* reducing phlegm and mucus
I wish I could say I came up with this recipe on my own…I didn’t. It’s from 101 Cookbooks.com and, in my book qualifies as very Smart & Very Sexy…and..too good not to share.
The pictures were from a cooking class I taught a few years back. Everyone LOVED the dish, I have no doubt you will as well!
Note** When you cook the brown rice ahead of time, this dish is super easy to make and always a hit!
Tasty Asparagus and Brown Rice
[Serves 4-6]
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas (aka garbanzo beans), drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1/2-inch segments
3 cups pre-cooked brown rice (1 cup un-cooked rice yields 3-4 cups cooked)
1 cup almond slivers, toasted
Fine grain sea salt
Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat.
Swirl the oil around to coat the pan, then add the chickpeas and a sprinkling of salt. Let the beans sauté' for a couple minutes. Add the garlic and onions, stirring around to mix with beans.
Stir in the asparagus, add more salt; cover with a lid for a minute or two to steam--just until the asparagus brightens and softens up a bit.
Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Add more salt to taste.
Add in half of the Tahini dressing, reserving the remaining for each person to add more to his or her tastes.
Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon fine grain sea salt
Whisk 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.