Serves 4-6
Ingredients
- Brown rice - 2 cups dry
- Water - 4 cups
- Garlic - 3 cloves
- Extra virgin olive oil - 1/3 cup + 2 TBsp
- Lemon juice - 3 TBsp
- Pistachios - 1/2 cup
- Basil leaves - 2 1/2 cups
- Miso (use chickpea miso for soy-free) - 1 TBsp
- Black pepper - to taste
- Cherry tomatoes - 1 cup
- Kalamata olives - 1/2 cup
Instructions
- Boil water then add in brown rice, cover and let cook (35-45 minutes)
- Blend garlic, oil (or modification below) and lemon until well combined
- Add in the pistachoos, basil, miso and pepper and blended until creamy
- Slice tomatoes and olives
- When the rice is done, stir in the pesto along with the tomatoes and olives
- Top with a few pistachos and a basil leaf
- Enjoy!
You could substitute the oil with beans, zucchini, tomatoes, veggie broth or water. There are several oil-free pesto recipes online, including:
- http://ohsheglows.com/2011/08/04/high-protein-oil-free-basil-pesto/
- http://members.tripod.com/~remus_2/recipes/nooilpesto.html
- http://whalebot.com/oil-free-vegan-pesto/
- http://www.cookteen.com/oil-free-pesto-vegan/