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Germinated Brown Rice with Chickpeas & Asparagus

  • 3  tablespoon  extra-virgin olive oil
  • 1  can chickpeas, drained
  • 2  cloves garlic, minced
  • 1  medium yellow onion, chopped
  • 1  bunch fresh asparagus, cut into 1" pcs
  • 1  cup  almond slivers, toasted
  •   fine grain sea salt
  • 1  garlic clove, smashed and chopped
  • 1/4  cup  tahini
  •   zest of 1 lemon
  • 1/4  cup  freshly squeezed lemon juice
  • 2  tablespoon  extra-virgin olive oil
  • 2  tablespoon  hot water
  • 1/2  teaspoon  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 saute 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.

Serves 4-6.

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