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12Ingredients
75Minutes
490Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 garlic clove (smashed and chopped)
- 1/4 cup almond butter
- 1 lemon
- 1/4 cup fresh lemon juice
- 2 Tbsp. olive oil
- 1/4 cup hot water
- 1/2 tsp. salt (fine grain sea)
- 1 bunch asparagus (trimmed and cut into 1-inch segments)
- 4 cups wild rice (cooked, *)
- 1 cup split peas (cooked yellow, **)
- 1 bunch chives (chopped)
- 1/4 cup goat cheese (crumbled, optional)
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Directions
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol5mg2% |
Sodium180mg8% |
Potassium760mg22% |
Protein22g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber13g52% |
Sugars5g |
Vitamin A10% |
Vitamin C30% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Nancy S. 6 years ago
Not understanding why people give one star ratings based on having click on a link to the recipe website for the instructions. I'm one of those crazy people who rate recipes based on flavor, if I would make it again, etc. That said, this turned out great. Bought a box of wild rice on a whim and realized making it plain would be a shame and decided to give this a try. Loved the mix of the asparagus with the rice, I had to substitute feta for the goat cheese as my local market was out of it, and it worked fine. This travelled well to work for lunch too (I kept the feta separate in a baby food jar until serving)