Was it the unseasonably warm weather that settled over Mpls this past week? Or the strong urge to eat something green (I'm talking the color green)? Or my Pavlov's dog response to all of the recipes at 101 Cookbooks?
Serves 6 to 8.
1 cup dry brown basmati rice
olive oil
2 14-ounce cans of chickpeas, drained & rinsed
2 cloves garlic, minced
1 medium yellow onion, chopped
2 bunches asparagus, cut into 1-inch segments
1/3 cup almond slivers, toasted
fine grain sea salt
I guess it doesn't really matter what the reason, but I just finished up making this delightfully tasty recipe:
Asparagus and Brown Rice
[adapted from: 101 Cookbooks] Serves 6 to 8.
1 cup dry brown basmati rice
olive oil
2 14-ounce cans of chickpeas, drained & rinsed
2 cloves garlic, minced
1 medium yellow onion, chopped
2 bunches asparagus, cut into 1-inch segments
1/3 cup almond slivers, toasted
fine grain sea salt
Dressing:
1 garlic clove, minced
2 tablespoons tahini
zest of one lemon
juice of one lemon juice
2 tablespoons hot water
+Cook rice accordingly.
+Toast almonds and chop.
+Make the dressing by whisking together the garlic, tahini, lemon zest and lemon juice. Add the hot water to thin a bit.
+Add olive oil to to a big skillet over medium-high heat. [I used an oil mister to coat the pan.] Add the chickpeas and sprinkling of salt. Let the beans saute there for 5-7 minutes.
+Add the garlic and onions. Let cook for 5-7 minutes.
+Stir in the asparagus. Add a bit of water. Cover with a lid for 4-6 minutes to steam - until the asparagus brightens and softens up just a bit.
+Uncover and stir in the rice and almond pieces.
+Pour dressing over top. Stir to incorporate
+Taste and salt to your deserved preference.
Mottainai.
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