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Creamy Asparagus Red Rice Pesto


Creamy Asparagus Red Rice Pesto

Why do we not make more red rice? Notice how everybody talks about the white and the brown… but not the poor old red. Well, welcome in, red rice — it’s so ruby red that it stands out in any dish. It kind of gives off that "Eat Me" vibe. Doesn’t it?

See all asparagus recipes.


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Ready in
55 m
Calories Per Serving


  • 1 1/2 Cup red rice
  • 2 Cups broccoli florets
  • 1 Pound asparagus, cut into 1-inch pieces
  • 2 cloves garlic, peeled
  • 2/3 Cups pine nuts, toasted, plus more for serving
  • 3/4 Teaspoons sea salt
  • 1/2 Teaspoon freshly ground black pepper
  • Juice of 1 lemon
  • 1/4 Cup extra-virgin olive oil
  • 1 Cup dairy-free or Greek plain yogurt
  • 1 yellow bell pepper, diced
  • 3 chives, chopped finely


Cook the red rice according to the package directions.

Meanwhile, bring 1 cup water to a boil in a large pot over high heat. Add the broccoli and asparagus in batches, cover, and cook until bright green and crunchy, about 1 minute. Drain the broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with the remaining broccoli and asparagus. Set aside.

Combine the cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper, and lemon juice in a food processor. Slowly add the olive oil and yogurt and pulse until smooth. Toss the cooked red rice with the pesto mixture. Thin with warm water to the desired consistency. Serve topped with additional pine nuts, bell pepper, and chives.