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vegan vegetable rice pilaf
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Green Goddess Rice Pilaf

A delicious and healthy rice bowl that makes a perfect entree or side dish.
Course Main Course, Side Dish
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 2 people
Calories 636kcal

Ingredients

  • ½ cup basmati rice
  • 4 ounces sugar snap peas
  • 3 scallions
  • 1 small cucumber
  • 6 ounces asparagus
  • 1 tablespoon fresh mint
  • 1 avocado
  • 1 lemon
  • 2 teaspoons dried parsley flakes
  • ¼ cup ranch I used vegan ranch dressing
  • ¼ cup pistachios (optional)
  • olive oil

Instructions

  • Add 1 cup of water, basmati rice and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed, around 15 minutes.
  • Wash and dry all the vegetables. Thinly slice the sugar snap peas and scallions. Dice the cucumber. Trim about an inch off the ends of the asparagus. Pick and roughly chop the mint leaves. Halve the avocado, removing the pit. Slice lengthways. Juice the lemon.
  • In small bowl, add just 1 tbsp of the lemon juice, the dried parsley and the ranch dressing. Add a pinch of salt and pepper. Stir to combine.
  • Heat a large skillet with 2 tsp of olive oil over medium-high heat. Add the asparagus and let cook, undisturbed, until charred in places, 3 - 4 minutes.
  • Sprinkle the asparagus with salt and pepper, toss, and cook until tender crisp, another 2 minutes.
  • Fluff the cooked basmati rice with a fork and transfer to a large bowl. Add the sliced sugar snap peas, scallions, diced cucumber, chopped mint leaves, remaining lemon juice and 2 tsp olive oil. Gently toss to combine. Taste and add extra salt and pepper as necessary.
  • Divide the vegetable pilaf between large plates or bowls and top with the cooked asparagus, sliced avocado and (optional) pistachios. Drizzle with the herbed ranch dressing.

Notes

Originally, this recipe called for the addition of pistachios on top. They are a nice texture to add in, but since my 3 year old is allergic, we don't add them.
Sometimes I have a hard time finding sugar snap peas in the grocery store and have subbed with sno peas, instead. So you can definitely do that, too!

Nutrition

Calories: 636kcal | Carbohydrates: 68g | Protein: 14g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 349mg | Potassium: 1254mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1857IU | Vitamin C: 86mg | Calcium: 142mg | Iron: 6mg