Brown Rice Pasta and Asparagus (SF)

[Guest guest]

I had this saved in my emails. It came from someone at GFCFrecipes

several years ago.

 

 

Brown Rice Pasta and Asparagus

 

 

2 cups chicken-style stock

optional splash of rice wine

1 Tablespoon (3 tsp) olive oil

2 Tablespoons (30 ml) olive oil

1 pound (450 g) asparagus

8 ounces (225 g) brown rice spaghetti

1/2 cup chopped parsley

one 14 ounce (400 g) can garbanzo beans

1/2 teaspoon salt

 

 

Take chicken stock (and wine) and reduce to about 1/3 cup. Whisk

in olive oil. Set aside.

Cook asparagus in lightly salted water until fork tender, 3-4

minutes. Drain and chop. Cook brown rice spaghetti according to

package directions, Drain.

Heat olive oil in a large skillet. Add the asparagus, one can drained

chickpeas, and salt and cook 1 minute. Add the reserved reduced

stock and spaghetti, and cook until the liquid is absorbed. Stir in

parsley.