Tuesday, June 26, 2012

Brown Rice with Asparagus and Almonds

Brown Rice with Asparagus and Almonds

Submitted by Becca Fowler!

Serves: 4

Time: 20 min


•1 C brown rice

•2 C vegetable stock

•1 bunch asparagus (16-18 stalks), woodsy ends removed, cut into 1 inch pieces

•1/4 – 1/3 C toasted sliced almonds

•2 cloves garlic

•1 tbsp extra virgin olive oil

•1 tbsp butter

•salt & pepper to taste


1.Cook brown rice in vegetable stock until all moisture is absorbed.

2.Steam asparagus or drizzle with olive oil and broil.

3.Toast almonds on low heat until they are slightly browned. You’ll know they’re close when they
start popping and smell really good.

4.Sauté garlic in olive oil and butter on low heat until light brown. Be careful — don’t let it burn.

5.After the rice is cooked add asparagus, almonds, and garlic with the e.v.o.o. and butter. Mix well
and add salt and pepper to taste.

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