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Green Goddess Vegetable Pilaf with Asparagus & Herbed Ranch Dressing
2 or 4 Serving Dinner

Green Goddess Vegetable Pilaf

with Asparagus & Herbed Ranch Dressing

Tags: Gluten-Free Soy-Free Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
35 min
CALORIES
590
FAT
34g
CARBOHYDRATES
61g
PROTEIN
12g

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INGREDIENTS

  1. ½ cup basmati rice
  2. 6 oz asparagus, ends trimmed
  3. 4 oz sugar snap peas, thinly sliced
  4. 2 scallions, thinly sliced
  5. 1 cucumber, diced
  6. ¼ oz fresh mint, leaves picked and roughly chopped
  7. 1 lemon, half juiced, half cut into wedges
  8. ¼ cup pistachios
  9. 2 oz vegan ranch dressing
  10. 1 avocado, peeled and thinly sliced (pit removed)
  11. 1 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (pistachio)
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
590
FAT
34g
CARBOHYDRATES
61g
PROTEIN
12g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add basmati rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 13 to 15 minutes. (4-serving meal: use 2 cups water)

2
Cook the asparagus

Heat 2 tsp olive oil in a large skillet over medium-high heat. Add asparagus and cook, undisturbed, until charred in places, 2 to 4 minutes. Sprinkle with salt and pepper, toss, and cook until crisp-tender, another 1 to 2 minutes. (4-serving meal: use 4 tsp olive oil) TIP: Crisp-tender means the asparagus will still have some crunch.

3
Make the pilaf

Fluff the cooked rice and transfer to a large bowl. Add snap peas, scallion, cucumber, mint, just 1 tbsp lemon juice, pistachios, and 2 tsp olive oil to the bowl and gently toss the vegetable pilaf. Taste and add salt and pepper as needed. (4-serving meal: use 2 tbsp lemon juice, 4 tsp olive oil)

4
Make the dressing and serve

Divide the vegetable pilaf between plates and top with asparagus and avocado. Drizzle the green goddess vegetable pilaf with ranch dressing and serve with lemon wedges. Bon appétit!

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