Creamy Asparagus Red Rice Pesto
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Gluten-Free and Vegan
Ingredients
  • 1½ cups uncooked red rice
  • 2 cups broccoli florets
  • 1 lb. asparagus, cut into 1 inch pieces
  • 2 cloves garlic, peeled
  • ⅔ cup pine nuts, toasted, plus more for serving
  • ¾ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • Juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • 1 cup dairy-free or Greek plain yogurt
  • 1 yellow bell pepper, diced
  • 3 chives, finely chopped
Instructions
  1. Cook red rice according to package instructions.
  2. Meanwhile, steam the broccoli and asparagus. Bring 1 cup water to a boil in a large pot. Add broccoli and asparagus in batches, cover and cook for 1 minute or until bright green and crunchy. Drain broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with remaining broccoli and asparagus. Set aside.
  3. To make the pesto: combine cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor. Drizzle in olive oil and yogurt; pulse until smooth.
  4. Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency.
  5. Serve topped with additional pine nuts, diced yellow bell pepper and chives.
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2012/05/28/creamy-asparagus-red-rice-pesto/