Asparagus with Brown Rice and Chickpeas

3/4 tsp Flaxseed Oil (1/4 for rice + 1/2 for vegetables)
1/2 cup Long-Grain Brown Rice
20 large sprigs Fresh Asparagus (approx., cut in 1" segments)
1 1/2 cup Raw Cauliflower Florets
2 cans Chickpeas (garbanzo beans), drained
2 cloves Garlic, chopped
1 Lemon, juice yield
1 tbsp Soy Sauce
1 cup Water (for cooking the rice)

Start by cooking the rice using 1/4 teaspoon flaxseed oil:
Heat the oil, add the rinsed rice and salt to taste. Fry until slightly golden, stirring occasionally. Add 1 cup water, simmer over high heat until water level equals that of rice (approx. five minutes). Reduce heat and cook covered for 20 minutes.
-------------------------------------------------------------------------------
Meanwhile, start preparing the asparagus and cauliflower. In a large wok or non-stick pan, heat 1/2 teaspoon flaxseed oil, and add the vegetables as you cut. Cook covered over high heat for about five minutes. Add the drained chickpeas and the chopped garlic. Cook for another three to five minutes or until preferred tenderness is reached, stirring occasionally. Add the lemon juice and soy sauce, stirring. Cook for another two minutes.
Add the cooked rice, stir and take off heat.
--------------------------------------------------------------------------------
Makes (at least) 4 servings; each serving is about 1 cup.

Number of Servings: 4

Recipe submitted by SparkPeople user URBAN_SPACEGIRL.