Brown Rice with Cashews, Asparagus and Quinoa

"Crisp, nutty, healthy and fabulous flavor!"

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!


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