Vegan Asparagus & Golden Rice Bowls

Name: Vegan Asparagus & Golden Rice Bowls with Peas, Red Onion & Pistachio-Parsley Chimichurri
Yield: 2 servings
Ingredients: 1 Egg; 1 Onion; 4 oz Frozen Peas; 6 oz Asparagus; 1/2 oz Pistachios; 1 tsp Turmeric; 2 clove Garlic; 5 tsp Red Wine Vinegar; 1/4 oz Parsley; 3/4 cup Rice; 1 tsp Garlic Powder; 1 oz Raisins; 2 1/2 tbsp Olive Oil, tbsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Peas, Red Onion & Pistachio-Parsley Chimichurri

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 Onion
4 oz Frozen Peas
6 oz Asparagus
1/2 oz Pistachios
1 tsp Turmeric
2 clove Garlic
5 tsp Red Wine Vinegar
1/4 oz Parsley
3/4 cup Rice
1 tsp Garlic Powder
1 oz Raisins
2 1/2 tbsp Olive Oil, tbsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

Fluff rice with a fork; stir in raisins.

Divide rice between shallow bowls and top with veggies. Drizzle chimichurri over top. Serve.

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