Pesto Red Rice

Pesto Red Rice

Photo by mahto a.

  • Prep Time


  • Total Time


  • Servings



  • Serves 6

  • cups uncooked red rice

  • 2

    cups broccoli florets

  • 1

    lb. asparagus, cut into 1 inch pieces

  • 2

    cloves garlic, peeled

  • cup pine nuts, toasted, plus more for serving

  • ¾

    tsp sea salt

  • ½

    tsp freshly ground black pepper

  • Juice of 1 lemon

  • ¼

    cup extra virgin olive oil

  • 1

    cup dairy-free plain yogurt

  • 1

    yellow bell pepper, diced

  • 3

    chives, finely chopped


COOK red rice according to package directions. As rice cooks, STEAM the broccoli and asparagus. Then, bring 1 cup water to a boil in a large pot. In small batches, add broccoli and asparagus to pot, cover and cook for 1 minute or until bright green and crunchy. Drain the vegetables in a colander and run under cold water. Repeat with remaining broccoli and asparagus. Set aside. To make the pesto, COMBINE cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor. Drizzle in olive oil and spoon in yogurt; pulse until smooth. TOSS cooked red rice with the pesto mixture. Thin with warm water for desired consistency. SERVE topped with additional pine nuts, diced yellow bell pepper and chives.


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