Vegan Asparagus & Golden Rice Bowls
with Peas, Red Onion & Pistachio-Parsley Chimichurri
This loaded vegan rice bowl is one hearty flavor bomb of a meal! You’ll whip up a bed of fluffy golden turmeric rice with chewy golden raisins, then top it with a vibrant, garlicky mix of sautéed asparagus, red onion, and sweet peas. It’s all drizzled with a zingy, herbaceous homemade pistachio and parsley chimichurri that complements the whole dish beautifully.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 teaspoon
Turmeric
¾ cup
Jasmine Rice
1 unit
Veggie Stock Concentrate
¼ ounce
Parsley
1 unit
Red Onion
6 ounce
Asparagus
½ ounce
Pistachios
(Contains Tree Nuts)
1 teaspoon
Garlic Powder
5 teaspoon
Red Wine Vinegar
4 ounce
Peas
1 ounce
Golden Raisins
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2.5 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add half the minced garlic and half the turmeric (all the turmeric for 4 servings). Cook, stirring constantly, until fragrant, 30-60 seconds. • Add rice, stock concentrate, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, mince parsley. Roughly chop pistachios. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). • In a small bowl, combine parsley, pistachios, garlic powder, 2½ TBSP olive oil, 1 tsp vinegar, salt, and pepper (5 TBSP olive oil and 2 tsp vinegar for 4). TIP: Add a little more vinegar if you prefer a tangier chimichurri.
• Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and sliced onion; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. • In the last minute of cooking, stir in peas and remaining minced garlic. Cook, stirring occasionally, until garlic is fragrant and peas are warmed through.
• Fluff rice with a fork; stir in raisins. • Divide rice between shallow bowls and top with veggies. Drizzle chimichurri over top. Serve.
