Asparagus & Wild Rice Bowls
Updated: Oct 27, 2021
Spring has officially sprung, marked by super cheap asparagus at the grocery store. It is one of my absolute favorite vegetables of all time EVER.
Asparagus is an incredible healing vegetable. Its high in essential minerals like zinc, selenium, and manganese that support a healthy immune system. Its also high in vitamins A, K, B-complex, and folate which are super important for cardiovascular health and for women trying to conceive. Asparagus contains an important amino acid that neutralizes excess amounts of ammonia in the body that can cause exhaustion, headaches, and poor digestion. The significant amounts of dietary fiber and protein in asparagus help to maintain blood sugar levels, prevent constipation, and stabilize digestion. Asparagus also acts as a natural diuretic, helpful in reducing water retention, bloating, and swelling. Furthermore, asparagus is high in the anti-oxidant powerhouse, glutathione, which is incredibly beneficial for those suffering with autoimmune conditions, liver disease, heart disease, cancer, and diabetes.
You'll find this meal as easy as it is fulfilling. You'll almost be able to feel that asparagus going to work in your body, I promise!
2 cups of wild rice, rinsed and cooked according to package directions
1 tablespoon of extra virgin olive oil
1 small shallot, finely chopped
1 clove of garlic, minced
1 bunch of asparagus, trimmed and cut into thirds
1/4 cup of water
1 cup of frozen peas
2 tablespoons of fresh parsley, chopped
Juice and zest of 1 lemon
Cook the brown rice according to the package directions, or in an Instant Pot if you have one.
In a large skillet, warm the extra virgin olive oil over medium heat. Once shimmering, add the chopped shallot and saute for 3-4 minutes, stirring occasionally, until the onions appear translucent. Add the garlic and the sliced asparagus, and stir everything together. Saute for 2-3 minutes, then add the water and cover. Continue to cook for another 2-3 minutes. Uncover and stir in the peas. Cook for another 1-2 minutes and remove from heat. Stir in the lemon zest, juice, and fresh parsley. Serve warm, over a bed of wild rice.