From this website: http://www.101cookbooks.com/whole_grain_recipes/. Looks to be some good stuff there for future consideration.
So delicious, great lemony finish. I couldn’t help but keep licking the spoon when I transported it into a container! Dinner will be a special treat tonight …
3 tablespoons extra-virgin olive oil
1 14-ounce can of chickpeas, drained
2 cloves garlic, minced
1 large shallot, minced
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice (I used Lundberg whole grain brown, which has a gorgeous auburn colour)
1 cup almond slivers, toasted (I had a bunch of whole roasted ones, which I halved)
fine grain sea salt
Tahini Dressing:
2 garlic cloves, smashed and chopped
1/4 cup tahini
zest and juice of one lemon
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon fine grain sea salt
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.
Add roughly 3 tbsp 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 a couple minutes, tossing often. Add the garlic + onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers. Serves 4-6.
