Ingredients for Ten Minute Tasty Asparagus And Brown Rice
- 2 tablespoons Extra Virgin Olive Oil
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 clove garlic, minced
- 1/2 red onion, thinly sliced
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- 2 cups cooked brown rice
- 1/4 cup slivered almonds
- salt, to taste
- 1 clove garlic, minced
- 2 tablespoons tahini
- Lemon, Zest Of
- juice of 1/2 lemon
- 2 tablespoons hot water
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How to Make Ten Minute Tasty Asparagus And Brown Rice
- **Prepare the Dressing:** In a small bowl, whisk together minced garlic, tahini, lemon zest, lemon juice, and 3 tablespoons olive oil. Add 2 tablespoons of hot water to thin the dressing to your desired consistency. Season with salt to taste. Set aside.
- **Sauté Chickpeas:** Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the rinsed and drained chickpeas and a pinch of salt. Sauté for about 5 minutes, stirring occasionally, until lightly browned and crispy. Be careful, as they may splatter.
- **Add Aromatics:** Add the thinly sliced red onion to the skillet and sauté for 1 minute until slightly softened.
- **Cook Asparagus:** Add the trimmed asparagus to the skillet, sprinkle with salt, and cover with a lid. Steam for 1-2 minutes until tender-crisp. Do not overcook.
- **Combine & Serve:** Uncover the skillet and stir in the cooked brown rice and almond slivers, reserving a few almond slivers for garnish. Taste and add more salt if needed. Serve immediately, drizzled with the tahini dressing and garnished with the reserved almond slivers.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
17g
Fat
24g
Carbs
25g
