
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Asparagus and broccolini wild rice with lemon yogurt
Gluten-Free, Vegetarian, Soy-Free
2 Servings, 680 Calories/Serving
35 Minutes
Protein and nutrient-dense wild rice spiced with cinnamon and cumin provide a filling base for this Moroccan-inspired vegetarian meal, which features crisp asparagus and broccolini topped with a homemade lemon and mint-infused yogurt.
In your bag
1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- ½ cup long grain and wild rice blend
- 2 shallots
- 2 cloves garlic
- small bunch mint
- small bunch thin asparagus
- small bunch broccolini
- 1 lemon
- Moroccan spice mix
- ¼ cup Greek yogurt
- ½ cup walnuts
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Cook rice
Place rice in a small saucepan with 1 ½ cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook until all the water has absorbed and rice is soft, 25 to 30 minutes. Move on to prep ingredients.
2
Prep ingredients
*Peel and thinly slice shallots and garlic.
*Rinse mint and mince.
*Rinse asparagus and slice into 1-inch pieces.
*Rinse broccolini and trim ends.
*Zest lemon. Then slice lemon into wedges.
*Rinse mint and mince.
*Rinse asparagus and slice into 1-inch pieces.
*Rinse broccolini and trim ends.
*Zest lemon. Then slice lemon into wedges.
3
Cook aromatics, broccoli
In large sauté pan, heat 2 tablespoons butter on medium until melted. Add shallots and a pinch of salt and sauté until just soft, 2 to 3 minutes. Stir in garlic and Moroccan spice mix and cook until fragrant, about 30 seconds. Remove shallots and spices from heat and stir into rice, which should still be cooking. Stir ½ of minced mint into rice, reserving the rest for lemon yogurt.
4
Sauté veggies
Heat 1 tablespoon oil in the same sauté pan until shimmering. Sauté asparagus and broccolini with a couple pinches of salt until tender, yet crisp and bright green, 5 to 7 minutes. Meanwhile, coarsely chop walnuts. Turn heat to medium-low, stir in rice and season to taste with salt and pepper. Remove from heat and stir in walnuts.
5
Make lemon yogurt, plate
Stir lemon zest and remainder of mint into Greek yogurt. Divide rice evenly between two plates. Top with a dollop of lemon yogurt and serve lemon wedges on the side.
6
Relevant tips and techniques