Sure Rachel Ray can make a slew of 30 Minute meals when all of her ingredients are pre-chopped and pre-measured. Thats not that big a deal really, we could all do that if we had a posse of people behind the scenes to prep our food for us too. Worst of all her recipes are seldom very healthful. Sometimes tasty and interesting but with enough fat and spice most things are.
Heidi Swanson over at the beloved blog 101 Cookbooks does what Rachel Ray only wishes she could. Some of my favorite recipes from her are ones that are done in a matter of moments by using up the left over bits from the fridge and best of all shes a master at making delicious but healthy food. The trick to these recipes like the one for Asparagus and Brown Rice below is to have everything prepped and ready to go before hand. It might seem like a long list of ingrediants but all the work they require is chopping and cooking briefly.
Aside from being a snap to make if you skip the almonds this dish is also excellent for those low fat/high carb nights on this diet that can get so tedious to try to cook for. It has all sorts of benificial fiber from the brown rice and garbanzos, crisp green asparagus and the tahini dressing adds worlds of flavor wihtout tons of fat. This is one of my favorite go to meals for when I have left over brown rice and garbanzos, those are the important bit you could sub in any veggie you had on hand for the asparagus with similar results.
Ten Minute Tasty Asparagus and Brown Rice
Tahini Dressing:
1 garlic clove, chopped
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups cooked brown rice
1 cup almond slivers, toasted
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 tablespoons of olive oil to a big 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.
Add the garlic and 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, reserving a few almonds for garnish. Taste and add more salt if needed . Serve in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.
Original recipe from 101 Cookbooks blog.
