A fresh bowl filled with chickpeas, asparagus, fava beans, carrots, rice and a lovely homemade chive oil.
Directions for: Spring Rice Bowls with Chive Oil
Ingredients
For the Bowls1 cup uncooked short grain brown rice
2 cups water
1 lb(s) asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging)
2 cups cooked chickpeas
cup fresh or dry, cooked and peeled, or frozen, defrosted fava beans
2 carrots, julienned, shaved or shredded
For the Chive Oil3 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 Tbsp finely diced fresh chives, plus chive blossoms for garnish (optional)
tsp sea salt
Ground black pepper, to taste
Directions
For the Bowls1. Preheat oven to 400F.
2. For the brown rice, in a medium saucepan, bring water and rice to a boil, reduce to a simmer, cover and cook for 45 minutes. Steam, covered for 5 minutes; fluff with fork before serving.
3. For the asparagus, add to a large rimmed baking sheet. Roast in preheated oven for 10 minutes. Alternatively, steam asparagus for 3 to 5 minutes.
4. In a medium bowl, combine chickpeas with fava beans.
For the Chive Oil1. In a small bowl, combine all chive oil ingredients.
2. In bowls, arrange brown rice, chickpeas and fava beans, asparagus, and carrot. Drizzle with chive oil and garnish with chive blossoms (if using). Serve warm or chilled.
Tips and Substitutions
Make Ahead
Assembled Bowls: 2 days
Brown Rice: 3 days
Source and Credits
From Whole Bowls by Allison Day (Skyhorse Publishing, April 2016)
See more: Gluten-Free, Healthy, Legumes, Rice/Grain, Roast, Vegetables, Vegetarian