Germinated Brown Rice with Chickpeas & Asparagus
A clever fusion of East and West comes together in this colorful and savory dish. Great with Falafel or Gyros!
3 Tbsp extra-virgin olive oil
1 – 14oz can of chickpeas, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch fresh asparagus, cut into 1” pieces
3 cups cooked TruRoots Germinated Brown Rice
1 cup almond slivers, toasted
Fine grain sea salt
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
1/4 cup freshly squeezed lemon juice
2 Tbsp extra-virgin olive oil
2 Tbsp hot water
1/2 tsp fine grain sea salt
Cook TruRoots Germinated Brown Rice as per cooking instructions on the package.
Make the dressing by whisking together garlic, tahini, lemon zest, juice and olive oil. Add hot water to thin out, then add salt. Set aside.
In a large skillet, medium heat: add 3 Tbsp of olive oil. Add chickpeas to oil and let sauté for 2-3 minutes. Add garlic and onions, stir. Then add asparagus with salt and cover with a lid for approx. 1-2 minutes to steam (asparagus will brighten and soften up). Uncover and stir in brown rice and almond slivers (reserving a few almonds for garnish). Add salt to taste. Serve in a large bowl drizzled with the tahini dressing.