Brown Rice with Asparagus

So easy.  So good.  And you can customize it depending on the kind of rice you use.

Brown Rice with Asparagus, adapted from 101 Cookbooks


  • 1 1/2 c. rice (your choice – see note below) OR 3 c. precooked brown rice
  • 3 c. liquid for rice — chicken broth, vegetable broth, or water (only if you’re not using precooked rice, obviously)
  • olive oil
  • 1 onion
  • 2 cloves garlic
  • 2 cans garbanzo beans
  • 1 bunch asparagus
  • 1 c. almond slivers
  • salt
  • Tahini Dressing:
  • 1 garlic clove
  • 1/4 c. tahini
  • zest and juice of one lemon
  • 2 T. olive oil
  • 2-4 T. hot water
  • salt


1) Make rice.  The recipe suggested using frozen precooked brown rice.  I love the rice blends in the bulk section of Whole Foods, so that’s what I used.  You also have your choice of what liquid to use when cooking the rice.  Water would be fine, but I used chicken broth to give the rice extra flavor (plus I always have chicken broth cartons on hand).

2) Make the tahini dressing.  Whisk the garlic, tahini, lemon zest and juice, olive oil, water, and salt together.  Start with 2 T. of hot water and add more if you want the dressing thinner.  My tahini was thick, so I used 4 T. of water.

3) Chop onion and press garlic.  In a large pan with a lid, cook onion and garlic (uncovered) in olive oil until they become translucent.  Add a little salt.

4) Drain and rinse the garbanzo beans.  Add to pan and cook for a few minutes.

5) Cut the asparagus into 1 inch pieces.  Add to pan and cover.  Cook for about 2 minutes, until asparagus is bright green.  Do not overcook.  You might need to add a little more salt.

6) Stir in the rice and add the tahini dressing.  Stir in the almonds, or let everyone add almonds to their individual portions.


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