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Spring Rice Bowls with Chive Oil

Spring Rice Bowls with Chive Oil
Yields
4 servings

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

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ingredients

For the Bowls

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

For the Chive Oil

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
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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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