Ten Minute Tasty Asparagus and Brown Rice

Heidi Swanson, Super Natural Cooking (Amazing book)

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 3  tablespoons extra virgin olive oil
• 1 (14 ounce) can chickpeas, drained
• 2  garlic cloves, minced
• 1  medium yellow onion, chopped
• 1  bunch asparagus, cut into 1-inch segments
• 3  cups  pre- cooked brown rice
• 1  cup  slivered almonds, toasted
•  fine grain sea salt

• Tahini Dressing

• 1  garlic clove, smashed and chopped
• 1⁄4 cup tahini
• 1  lemon, zest of
• 1⁄4 cup fresh lemon juice
• 2  tablespoons extra virgin olive oil
• 2  tablespoons hot water
• 1⁄2 teaspoon  fine grain sea salt

Directions

1. Make the dressing by whisking 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.
2. Add 3 tablespoons of olive oil to a skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for about 5 minutes. They will hiss and pop over high heat so be careful.
3. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for 1 - 2 minutes to steam, do not overcook.
4. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
5. Taste and add more salt if needed. Serve with a few tablespoons of the tahini dressing.