Super-Quick Brown Rice With Asparagus, Chickpeas, and Almonds

Total Time
15mins
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.

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Ingredients

Nutrition

Directions

  1. Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
  2. 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.
  3. Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
  4. Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
  5. Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
  6. 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.
  7. Add remaining garlic and onions. Stir for a minute.
  8. 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.
  9. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
  10. Adjust seasonings, adding more salt if needed.
  11. 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.
  12. Watch as this magical concoction disappears before your eyes!