• Wash and dry produce. • Peel and mince garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add half the minced garlic and half the turmeric (all the turmeric for 4 servings). Cook, stirring constantly, until fragrant, 30-60 seconds. • Add rice, stock concentrate, 11/4 cups water (21/4 cups for 4), and a pinch of salt. 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 cooks, mince parsley. Roughly chop pistachios. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). • In a small bowl, combine parsley, pistachios, garlic powder, 21/2 TBSP olive oil, 1 tsp vinegar, salt, and pepper (5 TBSP olive oil and 2 tsp vinegar for 4). 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 asparagus and sliced onion; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. • In the last minute of cooking, stir in peas and remaining minced garlic. Cook, stirring occasionally, until garlic is fragrant and peas are warmed through.

• Fluff rice with a fork; stir in raisins. • Divide rice between shallow bowls and top with veggies. Drizzle chimichurri over top. Serve.