Asparagus and broccolini wild rice with lemon yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Asparagus and broccolini wild rice with lemon yogurt

Asparagus and broccolini wild rice with lemon yogurt

Gluten-Free Friendly, Soy-Free, Vegetarian

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


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.


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.