Vegan Asparagus & Golden Rice Bowls

🥘 Ingredients

• asparagus
  12 oz
• cooking oil
  2 tsp
• garlic
  4 clove
• garlic powder
  2 tsp
• golden raisins
  2 oz
• jasmine rice
  1.5 c
• olive oil
  5 tbsp
• parsley (minced)
  ½ ounce
• peas
  8 oz
• pistachios (chopped)
  1 oz
• red onion
  1 unit
• red wine vinegar
  5 tsp
• salt
  1 tsp
• turmeric
  1 tsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• sm all pot
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince garlic . Heat a drizzle of cooking oil in a sm all pot over medium-high heat. Add half the minced garlic and half the turmeric (all the turmeric for 4 servings). Cook, stirring constantly, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . Add jasmine rice , veggie stock concentrate , 1¼ cups water (2¼ cups for 4), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

   garlic: 4 clove, cooking oil: 2 tsp, turmeric: 1 tsp, jasmine rice: 1.5 c, veggie stock concentrate: 2 unit, salt: 1 tsp
2. 

   2

   While rice cooksify, mince parsley. Roughly chop pistachios. Trim and discard woody bottom ends from asparagus ; cut crosswise into 1-inch pieces. Halve, peel, and thinly slice red onion (half the onion; whole onion for 4 servings). In a small bowl , combine parsley , pistachios , garlic powder , 2½ TBSP olive oil , 2 tsp red wine vinegar , salt, and pepper. TIP: Add a little more vinegar if you prefer a tangier chimichurri.

   asparagus: 12 oz, red onion: 1 unit, parsley: ½ ounce (minced), pistachios: 1 oz (chopped), garlic powder: 2 tsp, olive oil: 5 tbsp, red wine vinegar: 5 tsp
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add the asparagus and sliced onion; season with salt and pepper. Cook, stirring, until lightly brown and tender, 3-5 minutes. In the last minute of cooking, stir in peas and remaining minced garlic. Cook, stirring, until garlic is fragrant and peas are warmed, about 1-2 minutes.

   peas: 8 oz
4. 

   4

   Butter the rice with a fork; stir in golden raisins . Divide the rice between shallow bowls and top with the veggies. Drizzle the chimichurri over top. Serve.

   golden raisins: 2 oz