Author Notes
Mediterranean warm pepper pesto sauce is fused with an Asian flavoured grain salad. Luxury without the calories! —Marisa R
Ingredients
- Grain & Legume Mix
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1 cup
short grain brown rice (or white)
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2 cups
chicken or vegetable stock
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1 cup
each cooked mung beans & brown lentils
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1
cloves garlic, minced
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1"
ginger, peeled, minced
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salt & pepper to taste
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3-4
basil leaves, finely sliced or (Thai Basil) or chiffonade
- Red Pepper Pesto
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1 1/2
diced red pepper, cored & seeded
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1
jalapeno, cored, seeded & minced
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1
ripe red tomato, diced
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2
green onions, chopped fine (white & green part separated)
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1/3 cup
toasted almonds, peel on
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3-4
basil leaves or (Thai basil), finely sliced (chiffonade)
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EVOO
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1
clove garlic, peeled, chopped
Directions
- Grain & Legume Mix
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Bring broth to a boil add rice. Cook for approx. 20min until there is still some chew, season to taste. Drain and set aside.
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Add 2 tbsp EVOO, garlic, 1/2 of white ends of onion, jalapeño and ginger to a preheated medium size skillet and cook for 2 min. on medium heat. Add rice (should be approx 2 cups) to skillet along with mung beans and lentils, season to taste. Saute for 3-5min to heated through. Then gently stir in basil all of the green stems of the onions. Turn off the heat.
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Serving: spread pepper pesto onto plate and top with grain & legumes. Garnish with herbs.
- Red Pepper Pesto
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Meanwhile in a medium skillet heat 2 tbsp oil and add 1 garlic clove and remaining white ends of green onion, sauté until softened and fragrant approx. 1 min. Add peppers and cook for 5 min until they begin to soften add tomato and continue cooking another 3-5min until all vegetables are softened, season to taste.
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Place in processor with toasted almonds and basil, start machine. Pour 2 tbsp EVOO through feeding tube and continue pureeing, mixture will thicken and have some texture.
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