with Creamy Pesto Tahini & Sun-Dried Tomato Fried Rice
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- 2 tbsp SoCo Tahini & Pesto
- 2.5 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 1 lemon, juiced
- 4 garlic cloves, minced (divided)
- 8.8 oz precooked brown rice
- 1 oz sun-dried tomatoes
- 2 tbsp balsamic glaze (divided)
- ¼ oz fresh basil, leaves picked and roughly torn (divided)
- 6 oz asparagus, trimmed
- 6 oz grape tomatoes
- Salt and pepper*
- 1 tbsp + 2 tsp olive oil*
- 2 tsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
Move the oven rack to the middle and set the broiler to high. Add the tahini & pesto, yogurt, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper to a small bowl and mix until smooth.
Heat 2 tsp vegetable oil in a large non-stick skillet over medium-high heat. Add just half the garlic and cook until fragrant, 1 to 2 minutes. Add brown rice, sun-dried tomatoes, and a pinch of salt and press the rice into a single layer. Let cook, undisturbed, until the rice begins to crisp, 5 to 7 minutes. Add just half the balsamic glaze and just half the basil and stir. Turn off heat and cover to keep warm.
Add asparagus, tomatoes, remaining garlic, 2 tsp olive oil, and a pinch of salt and pepper to a foil-lined baking sheet. Toss to coat and broil until asparagus is charred and tomatoes have burst, 5 to 7 minutes. TIP: All broilers are different. Keep an eye on the vegetables to ensure they don’t burn.
Spread the creamy pesto tahini on the bottom of each plate. Top with sun-dried tomato fried rice, charred asparagus, and tomatoes. Drizzle with remaining balsamic glaze and sprinkle with remaining basil. Happy eating!