Prep 15 mins
Cook 0 mins
Discovered on Heidi Swanson's "101 Cookbooks" website, I adapted to add a little more flavor punch. This has been a crowd-pleaser many times over, even with people who "don't like asparagus!" It's tasty served at any temperature, making it a great addition to a potluck meal.
- 3 cups brown rice, cooked
- 4 garlic cloves, smashed and chopped, divided
- 1⁄3 cup tahini
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 6 tablespoons extra virgin olive oil, divided
- 2 tablespoons hot water
- 3 teaspoons kosher salt, divided
- 14 ounces chickpeas, drained and dried
- 1 medium yellow onion, chopped
- 1 bunch asparagus, cut into 1-inch segments
- 1 cup slivered almonds, toasted
- Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
- While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
- Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
- Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
- Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
- Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
- Add remaining garlic and onions. Stir for a minute.
- Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
- Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
- Adjust seasonings, adding more salt if needed.
- Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
- Watch as this magical concoction disappears before your eyes!
Very tasty recipe for asparagus. I used some leftover Niko white rice and sliced almonds but otherwise followed pretty closely. The dressing is very light and healthy. Might make extra next time as the rice kind of absorbs the dressing by the next day. Served with lemon wedges on the side. Thanks for posting, Cooks Shoots & Leafs.
I knew there was something to do with the mushrooms, asparagus, brown rice and chickpeas in my fridge. Added some white wine towards the end. Fantastic!