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Rice Pilaf with Asparagus and Peas

PREPARATION

10 min(s)

COOKING

35 min(s)

TOTAL

45 min(s)

SERVES

2

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Ingredients


1 1/4 cups brown rice

2 1/2 cups vegetable stock

1 cup frozen peas

2 cups asparagus

1/2 onion (chopped)

2 teaspoons garlic (minced)

2 tablespoons virgin coconut oil

1/2 lemon (squeezed)

1/4 cup almonds (lightly toasted)

1 tablespoon coriander (chopped)

Sea salt to taste

Black pepper to taste

2 tablespoons nutritional yeast (optional)

Introduction

Celebrate spring with this fabulous one-pot dish! Asparagus contains anti-inflammatory and antioxidant nutrients that help reduce common chronic health problems, including type-2 diabetes and heart disease. The green peas and the brown rice adds a nice protein kick to this meal. Altogether, it makes a complete and delicious spring dinner.

Preparation

In a large pot, boil water and add salt, then add the asparagus and frozen peas and cook for about three minutes.
Remove from heat and drain the water with a metal strainer. Rinse the asparagus and peas with cold water and cut the asparagus into small pieces and save for later.
Chop the onion and prepare a frying pan or a non-stick pan. Add the coconut oil, saute the scallions and the cloves of garlic for two minutes or until they are slightly transparent. Add the rice and cook for about a minute, then add the vegetable broth, salt and pepper, then bring to a simmer; cover and cook for about 25-30 minutes.
Add the peas and the chopped asparagus and continue cooking for five more minutes then turn off the heat.
Cover the pot with the lid or a dish towel and let it stand for five minutes.
Before serving, add nutritional yeast, lemon juice, chopped cilantro, and top with toasted almonds.
Gluten Free
Low Cholesterol
Dinner
Vegan