Spring Rice Bowls with Chive Oil

Name: Spring Rice Bowls with Chive Oil
Yield: Serves 4
Ingredients: 2 carrots, julienned, shaved, or shredded; 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging); ¾ cup fresh or dry, cooked and peeled, or frozen, defrosted fava beans; 1 cup uncooked short grain brown rice; ground black pepper, to taste; 1 tablespoon finely diced fresh chives, plus chive blossoms for garnish (optional); 2 cups water; 1 tablespoon lemon juice; ½ teaspoons sea salt; 2 cups cooked chickpeas; 3 tablespoons extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Lush, fat, healthy greens that poke their heads up in early April and May are worthy of a little celebration. Vibrant and light, this bowl is a refreshingly simple way to recalibrate the palate after a winter of heartier repasts.

Ingredients

For the Bowls

1 cup uncooked short grain brown rice
2 cups water
1

Main course
Vegan
May
April
Spring
Gluten-free

Method

Make the Bowls

Preheat oven to 400°F. For the brown rice, in a medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for