I hemmed and hawed over whether to use brown rice or another grain for this dish. I went with brown rice, but I could have easily chosen quinoa, barley, farro or millet. Or a combination of any of these. It’s important to note that I used the quick-cooking brown rice (see tips below), which significantly cuts down on preparation time. Heidi Swanson of 101 Cookbooks wrote this recipe using frozen brown rice, thereby creating a 10 minute dinner. Her simple methods and outstanding vegetarian dishes continue to delight. It’s no wonder she’s made such a name for herself in this space.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Great vegetarian recipe! Quick, easy, and delicious, plus it has plenty of protein without any soy. Perfect for a dinner entree or a pot luck.
So glad you enjoyed this, Barbara!
I made this for dinner (again) tonight. But then I realized I didn’t have a can of chickpeas laying around so I tossed in a few handfuls of kale. Delish! I threw it in at the same time as the asparagus.
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