---
title: "Vegan Asparagus & Golden Rice Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com//recipes/vegan-aspargus-golden-rice-bowls-65423ed1d4ae2bce30667dbc
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Tree Nuts
tags:
  - New
  - Vegan
  - Veggie
  - Sodium Smart
rating: 4.0
rating_count: 357
source_chef: "Recipe Development Team"
review_highlights:
  - theme: Flavor
    text: "Many enjoyed the dish, but some found it bland. The chimi-churri added a flavorful punch; consider making extra."
  - theme: Ease of prep
    text: "Generally easy to make, though a few had trouble cooking the small portion of rice perfectly."
nutrition:
  calories: 680
  protein: 12
  fat: 26
  saturated fat: 3.5
  carbohydrates: 96
  sugar: 19
  fiber: 8
  sodium: 2.64
  potassium: 640
  calcium: 80
  iron: 4
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Asparagus/vegan-asparagus-golden-rice-bowls.avif"
---

Wash and dry all produce. Peel and mince @garlic{4%clove}. Heat a drizzle of @cooking oil{2%teaspoon} in a #sm all pot{} over medium-high heat. Add half the minced garlic and half the @turmeric{1%teaspoon} (all the turmeric for 4 servings). Cook, stirring constantly, until fragrant, ~{30%seconds} to ~{60%seconds}. Add @jasmine rice{1.5%cup}, @veggie stock concentrate{2%unit}, 1¼ cups water (2¼ cups for 4), and a pinch of @salt{1%teaspoon}. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooksify, mince parsley. Roughly chop pistachios. Trim and discard woody bottom ends from @asparagus{12%ounce}; cut crosswise into 1-inch pieces. Halve, peel, and thinly slice @red onion{1%unit} (half the onion; whole onion for 4 servings). In a #small bowl{}, combine @parsley{½%ounce}(minced), @pistachios{1%ounce}(chopped), @garlic powder{2%teaspoon}, 2½ TBSP @olive oil{5%tablespoon}, 2 tsp @red wine vinegar{5%teaspoon}, salt, and pepper. TIP: Add a little more vinegar if you prefer a tangier chimichurri.

Heat a drizzle of oil in a large pan over medium-high heat. Add the asparagus and sliced onion; season with salt and pepper. Cook, stirring, until lightly brown and tender, 3-5 minutes. In the last minute of cooking, stir in @peas{8%ounce} and remaining minced garlic. Cook, stirring, until garlic is fragrant and peas are warmed, about 1-2 minutes.

Butter the rice with a fork; stir in @golden raisins{2%ounce}. Divide the rice between shallow bowls and top with the veggies. Drizzle the chimichurri over top. Serve.