Spring Rice Bowls with Chive Oil

  • serves 4

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

59 Ratings
Directions for: Spring Rice Bowls with Chive Oil


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


For the Bowls

1. Preheat oven to 400ºF.

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 Oil

1. 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


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