Brown Rice with Cashews, Asparagus and Quinoa
2 1/2 cups chicken broth
1 cup wild brown rice
1/2 cup quinoa
4 teaspoons olive oil
1 garlic clove, finely chopped
2 cups fresh asparagus, trimmed and cut into 1” pieces
1/2 cup salted cashews, coarsely chopped
1/4 cup fresh flat-leaf parsley, coarsely chopped
Sea salt and pepper to taste
1. In a saucepan bring the chicken broth to a boil. Add rice, quinoa and 2 teaspoons olive oil. Reduce heat and simmer for 40 minutes; until all liquid is absorbed.
2. In a skillet, sauté, asparagus and cashews in olive oil for 4-6 minutes. Set aside.
3. When rice is cooked, add sautéed ingredients and gently toss with a fork.
4. Add parsley, salt and pepper to taste, and gently toss again.
5. Serve and enjoy!