Skip to main content
Charred Asparagus with Creamy Pesto Tahini & Sun-Dried Tomato Fried Rice
Back to previous page
2 or 4 Serving Dinner

Charred Asparagus

with Creamy Pesto Tahini & Sun-Dried Tomato Fried Rice

We gave fried rice a bit of Mediterranean swagger. Sweet basil and sun-dried tomatoes, tangy balsamic glaze, and crisp charred asparagus add an unexpected and unparalleled twist to this sodium-smart brown rice bowl.

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Less Prep Low Sodium
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
430
FAT
13g
CARBOHYDRATES
66g
PROTEIN
13g

Get Recipes Delivered

INGREDIENTS

  1. 2 tbsp pesto tahini
  2. 1/3 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  3. 1 lemon, juiced
  4. 4 garlic cloves, peeled and minced (divided)
  5. 8.8 oz precooked brown rice
  6. 1 oz sun-dried tomatoes
  7. 2 tbsp balsamic glaze (divided)
  8. 0.25 oz basil, leaves torn (divided)
  9. 6 oz asparagus, woody ends trimmed
  10. 6 oz grape tomatoes
  11. 5 tsp olive oil*
  12. 2 tsp vegetable oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, tree nuts (cashew, coconut)
Tools: Large nonstick skillet with lid, Foil-lined baking sheet
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
430
FAT
13g
CARBOHYDRATES
66g
PROTEIN
13g

Get Recipes Delivered

INSTRUCTIONS

1
Make the creamy pesto tahini

Move oven rack to middle position and set oven to broil on high. Combine pesto tahini, yogurt, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in small bowl and mix until smooth. (4-serving meal: use 2 tbsp olive oil)

2
Cook the fried rice

Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Add just half the garlic and cook until fragrant, 1 to 2 minutes. Stir in rice, sun-dried tomatoes, and a pinch of salt and flatten rice on bottom of skillet. Cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Stir in just half the balsamic glaze and just half the basil, remove from heat, and cover to keep warm. (4-serving meal: use 4 tsp vegetable oil)

3
Char the vegetables

Combine asparagus, 2 tsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet. Toss to coat and broil asparagus for 2 minutes. Remove sheet from oven, add grape tomatoes and remaining garlic, and continue to broil until asparagus is charred and tomatoes are beginning to burst, 5 to 7 minutes. (4-serving meal: use 4 tsp olive oil) (TIPS: Snap the woody ends off the asparagus where the green parts fade to white. All broilers are different; keep an eye on the vegetables to ensure they don’t burn.)

4
Serve

Spread creamy pesto tahini on 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. Enjoy!

SIMILAR RECIPES

signed-out