Super Quick Brown Rice with Asparagus Chickpeas and Almonds
Elevate your weeknight dinners with this Super Quick Brown Rice with Asparagus, Chickpeas, and Almonds—an easy, wholesome dish bursting with fresh flavors and satisfying textures. Perfect for busy schedules, this recipe combines nutty quick-cooking brown rice and tender asparagus with protein-packed chickpeas and toasted almonds for a delightful crunch. A refreshing drizzle of lemon juice and a hint of zest add brightness, while a sprinkle of parsley ties everything together. Ready in just 30 minutes, this nutritious one-pan meal is as versatile as it is delicious—serve it as a vegetarian main course or as a hearty side dish. Packed with fiber, plant-based protein, and vibrant springtime vibes, this recipe is your go-to for quick, healthy weeknight cooking!
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Recipe Information
Ingredients
- 2 cups brown rice (quick-cooking or pre-cooked)
- 2.5 cups water or vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 can chickpeas, drained and rinsed
- 0.5 cup sliced almonds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a medium pot, combine the quick-cooking brown rice and 2.5 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 10-15 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the asparagus pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they are bright green and tender-crisp.
Stir in the chickpeas, salt, and black pepper. Cook for 2-3 minutes, or until the chickpeas are heated through.
In a small dry skillet, toast the sliced almonds over medium heat, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.
Once the rice is ready, add it to the skillet with the asparagus and chickpea mixture. Stir to combine.
Drizzle the remaining tablespoon of olive oil, lemon juice, and lemon zest over the rice mixture. Stir well to coat evenly.
Transfer the mixture to a serving dish, sprinkle the toasted almonds and chopped parsley on top, and serve immediately.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5420 mg | 236% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 32.9 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
