Green Goddess Vegetable Pilaf with Asparagus & Herbed Ranch Dressing

Green Goddess Vegetable Pilaf

with Asparagus & Herbed Ranch Dressing

dinner

<600 Calories Dinner Nuts Hearty Vegetables American Gluten-Free Summer Recipes Spring Recipes Quick and Easy Seasonal Menu Comfort Foods
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
580
FAT
33g
CARBOHYDRATES
63g
PROTEIN
13g

MAIN INGREDIENTS

  1. ½ cup basmati rice
  2. 4 oz sugar snap peas
  3. 3 scallions
  4. 1 cucumber
  5. 6 oz asparagus
  6. 1 avocado
  7. ¼ oz fresh mint
  8. 1 lemon
  9. 2 tsp dried parsley flakes
  10. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  11. ¼ cup pistachios
  12. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with a lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice

Add the basmati rice, 1 cup (2 cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, 13 to 15 minutes.

2
Prepare the vegetables

Thinly slice the sugar snap peas. Thinly slice the scallions. Dice the cucumber(s). Trim about 1 inch off the ends of the asparagus stalks. Pick and roughly chop the mint leaves. Halve the avocado(s), remove the pit(s), and thinly slice the flesh. Halve and juice the lemon(s). Add just 1 tbsp (2 tbsp) lemon juice, the dried parsley, the ranch dressing, and a pinch of pepper to a small bowl. Stir the herbed ranch dressing.

3
Cook the asparagus

Heat a large skillet with 2 tsp (4 tsp) olive oil over medium-high heat. Add the asparagus and let cook, undisturbed, until charred in places, 2 to 4 minutes. Sprinkle with salt and pepper, toss, and cook until crisp-tender, 1 to 2 minutes more.

4
Finishing touches

Fluff the cooked basmati rice and transfer to a large bowl. Add the sliced snap peas, sliced scallions, diced cucumber, chopped mint leaves, pistachios, remaining lemon juice, and 2 tsp (4 tsp) olive oil and gently toss the vegetable pilaf to combine. Taste, and add salt and pepper as necessary.

5
Serve

Divide the vegetable pilaf between large plates and top with cooked asparagus and sliced avocado. Drizzle the green goddess vegetable pilaf with herbed ranch dressing. Bon appétit!