You can switch up this colorful dish to suit you and your kids’ specific needs. Leave out the Greek yogurt for a dairy-free pesto and try So Delicious Almond Milk instead; the cashews will also lend a naturally creamy taste and texture. Try arugula instead of baby spinach, or yellow and red bell peppers for orange peppers.
CREAMY SPINACH RED RICE PESTO Serves: 4
Ingredients 1 cup uncooked red rice 2 cups fresh baby spinach 1 lb asparagus, cut into 1-inch pieces 1 clove garlic, peeled 2/3 cup cashews, toasted, plus more for serving ¾ TSP sea salt ½ TSP freshly ground black pepper Juice of 1 lemon ¼ cup olive oil 1 cup Greek plain yogurt 1 orange bell pepper, diced 4 chives, finely chopped
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.