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Fried Brown Rice With Asparagus and Almonds
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Top recipe: 
2008 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
This recipe from Chris Rosenbloom’s Fit to Eat column gives an example for a “flex swap,” or how to use lean meat or fish in the recipe for those times when you want meat. For this recipe, swap 1/2 cup garbanzo beans for 2 ounces cooked chicken breast or 9 medium cooked shrimp.
Hands on time: 15 minutes Total time: 25 minutes Serves: 1
Ingredients:
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2 tablespoons rice vinegar
1 teaspoon sesame oil
1 garlic clove, minced
1/2-inch piece of fresh ginger, grated
8 asparagus spears, cut diagonally into 1-inch pieces
3/4 cup cooked brown rice (microwavable or if time allows, make your own)
1/2 cup canned garbanzo beans, rinsed, drained and chopped
2 tablespoons slivered almonds, toasted
2 green onions, chopped
Instructions:
In a skillet, combine vinegar, oil, garlic, ginger and asparagus and saute for 5 minutes. Add cooked rice and chopped beans and saute for another 5 to 7 minutes. Top with almonds and green onions.
-- Adapted from “The Flexitarian Diet” by Dawn Jackson Blatner (McGraw Hill, $24.95)
-- Adapted from “The Flexitarian Diet” by Dawn Jackson Blatner (McGraw Hill, $24.95)
Notes:
Photo: Dawn Jackson Blatner
Nutrition:
Per serving: 487 calories (percent of calories from fat, 31), 18 grams protein, 71 grams carbohydrates, 14 grams fiber, 17 grams fat (2 grams saturated), no cholesterol, 74 milligrams sodium.
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