Green Goddess Vegetable Pilaf
with Asparagus & Herby Ranch
Get your greens! This bounty of verdant veggies is packed with Vitamin K, crucial for building strong bones. Tender asparagus, crisp sugar snap peas, crunchy cucumbers, nutty pistachios, and fresh herbs come together for a vibrant dinner high in fiber, antioxidants, vitamins, and minerals.
INGREDIENTS
- 4 oz asparagus, woody ends trimmed
- 8.8 oz precooked brown rice
- 4 oz sugar snap peas, thinly sliced
- 1 scallion, trimmed and thinly sliced
- 1 cucumber, diced
- 0.25 oz mint, leaves roughly chopped
- 1 lemon, half juiced and half cut into wedges (divided)
- 2 tbsp pistachios
- 1 avocado, halved, peeled and thinly sliced
- 1/4 cup vegan ranch dressing
- 4 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add asparagus and a pinch of salt and pepper and cook, undisturbed, until charred in places and crisp-tender, 3 to 6 minutes. (4-serving meal: use 4 tsp olive oil) (TIPS: Snap the woody ends off the asparagus where the green parts fade to white. Crisp-tender means the asparagus will still have some crunch.)
Make small tear at top of brown rice bag and microwave bag for 1 minute. Transfer to large bowl. Add snap peas, scallion, cucumber, mint, just 1 tbsp lemon juice, pistachios, and 2 tsp olive oil and gently toss vegetable pilaf. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp lemon juice, 4 tsp olive oil) (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide pilaf between plates and top with asparagus and avocado. Serve green goddess vegetable pilaf with herby ranch and lemon wedges. Bon appétit!
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