QUICK AND EASY
We returned home last night, after being out-of-town for five days. This morning, I was itching to put my apron on and make something hefty and filling, especially after a wicked spin class at the gym. I didn’t have time to go to the market, so I turned to Heidi’s recipe for Ten Minute Tasty Asparagus and Brown Rice. Not only is it one of my standard go to recipes, I had just what I needed in my pantry and frig. This recipe is remarkably flexible, it can be varied in a heartbeat by simply using different vegetables or grains, and it makes great leftovers. And let me tell you, leftovers rule in my world.
Today I subbed quinoa (made in the pressure cooker: couple of minutes to bring it up to pressure, one minute to cook, ten minutes for a natural pressure release) for the brown rice and curly kale for the asparagus. While fresh vegetables are preferred, I also added some frozen vegetables which I keep on hand for days like today.
But I can tell you, hands down, the best part of this recipe is the Tahini Dressing. It is a knock-out of a dressing. I mean, lick-the-measuring-cup delicious, down to the very last drop. And versatile. Very. You could thin it with some more lemon juice or water and use it for a salad dressing. You could add more tahini and use it as a dip. You could pour it over felafel sandwiches. It is a winner.
Thank you Heidi!