Instructions 1. Cook rice according to package instructions. 2. Bring 1 cup of water to a boil in a large pot over medium heat. Add spinach and asparagus in batches, cover and steam for 1 minute or until bright green and crunchy. 3. Drain spinach and asparagus in a colander. Repeat with remaining spinach and asparagus. Set aside. 4. To make the pesto: combine cooked spinach, asparagus, garlic, cashews, sea salt, pepper and lemon juice in a food processor. Drizzle in olive oil and Greek plain yogurt; pulse until smooth. 5. Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency. 6. Serve topped with diced orange bell pepper and chives.