Asparagus and broccolini wild rice with lemon yogurt

Vegetarian, Gluten Free, 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.

Ingredients

  • 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

Instructions

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.

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.

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