Name: Spring Rice Bowls with Chive Oil
Yield: 4 servings
Ingredients: 1 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; ¾ cup fresh or dry, cooked and peeled, or frozen, defrosted fava beans; 2 carrots, julienned, shaved or shredded; 3 Tbsp extra-virgin olive oil; 1 Tbsp lemon juice; 1 Tbsp finely diced fresh chives, plus chive blossoms for garnish (optional); ½ tsp sea salt; Ground black pepper, to taste

Yields

4 servings

A fresh bowl filled with chickpeas, asparagus, fava beans, carrots, rice and a lovely homemade chive oil.

ingredients

For the Bowls

cup uncooked short grain brown rice

cups water

lb(s) asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging)

cups cooked chickpeas

cup fresh or dry, cooked and peeled, or frozen, defrosted fava beans

carrots, julienned, shaved or shredded

For the Chive Oil

Tbsp extra-virgin olive oil

Tbsp lemon juice

Tbsp finely diced fresh chives, plus chive blossoms for garnish (optional)

tsp sea salt

Ground black pepper, to taste

Ingredient Substitution Guide

directions

Notes

Make AheadAssembled Bowls: 2 daysBrown Rice: 3 days

Step 1

Preheat oven to 400ºF.

Step 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.

Step 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.

Step 4

In a medium bowl, combine chickpeas with fava beans.

Step 5

In a small bowl, combine all chive oil ingredients.

Step 6

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.

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Spring Rice Bowls with Chive Oil

ingredients

For the Bowls

For the Chive Oil

directions

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