Green Goddess Vegetable Pilaf

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-servings: use 4 tsp olive oil) (TIP: Snap the woody ends off the asparagus where the green parts fade to white.)

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-servings: 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!