I am very excited to share this recipe with you! I have already made this recipe 3 times since stumbling upon it @ 101cookbooks. It’s definitely a keeper and a quick go to after a long day of work! Also, this recipe is great for making sure you and your family get a balanced & filling meal. Between the chickpeas, tahini, and walnuts you’re getting a nice amount of protein (see nutrition info below).
TEN MINUTE TASTY ASPARAGUS & RICE
- 3 TBS extra-virgin olive oil
- 1 or 2 cans of chickpeas, drained & rinsed well
- 2 cloves of garlic minced
- 1 medium yellow onion
- 1 bunch of asparagus cut into 1inch pieces
- 3 cups of pre-cooked brown rice *
- 1 cup of almond slivers
- sea salt
- 1 garlic clove, minced
- 1/4 cup of tahini
- zest of one lemon
- 1/4 scant cup of lemon juice **
- 2 TBS of hot water
- 1/2 tsp of sea salt
*Ok, does it bother anyone else when recipes give you the desired ‘cooked’ amount instead of the dry?? How am I supposed to know how much rice/water to use to get 3 cups? Well here is a general rule of thumb (which I will include in future recipe posts), generally 1 cup of dry rice will triple when cooked so 1 cup of dry rice will yield 3 cups of cooked rice. (See here) So 1 cup of rice with 2 1/4 cups of water = 3 cups of cooked rice.
** This recipe is quite lemony so unless you’re a lemon junkey, I would advise cutting down on the lemon juice a bit.
To best manage time, make sure to get your rice going first thing (if you’re using traditional, non-instant). However you can really a variety of things in this recipe: couscous, quinoa, pasta etc.
Heat large skillet and add olive oil to pan. Add chickpeas & sprinkle with salt. Let the beans saute for a few minutes (I like them to get a little crisp on them).
Add the garlic and onion and let cook for a minute. Then add the asparagus and cover and let steam for a couple of minutes, until asparagus softens as desired.
As veggies are cooking whisk together the ingredients for the sauce & set aside. Feel free to add a little more water if it seems too thick.
Once vegetables are cooked, add rice and most of the almonds to the skillet. Season with salt & pepper as desired.
Serve in a large bowl. Top with a drizzle some of the tahini sauce and garnish with the remaining almonds. Allow each person to then add remaining tahini as desired.
Nutritional Info: (based on 2 cans of chickpeas & dividing into 6 servings)
- Calories 498
- Fat 19.5g
- Cholesterol 0.0 – I love that number ;)
- Sodium 684mg
- Carbs 68g
- Fiber 12.7 g
- Sugars 1.2g
- Protein 16.8g