Keeping with the theme of Jen’s idea for a Quickie Lunch, I made this rice bowl in about 30 minutes, and had tons left over for even quicker lunches/suppers/snacks in the future. To save time, you could omit the toasting of the pumpkin seeds but it really does add incredible flavour to the pesto. And try different nuts/seeds and herbs. All a pesto is is the combination of a nut or seed, herb, garlic and oil – the possibilities are endless!
You can definitely use any veggies you have on hand: red pepper, zucchini, chopped spinach or even broccoli florets would be excellent. A variety of textures and fresh herbs keeps this dish interesting, healthful and filling, making it a perfect lunch to fuel your body for the day.
2 cups sprouted brown rice
3 cups water
1 carrot, diced
1 celery stalk. diced
1 small tomato, diced
1 can cannellini beans, rinsed and drained
1/4 cup pitted kalamata olives, chopped
1/2 cup toasted pumpkin seeds
2 scallions, chopped
1 clove garlic
1 teaspoon white miso paste (a yummy secret addition that gives a very ‘cheesy’ flavour)
1/4 cup chopped fresh basil
1/4 cup olive oil
juice of 1 lemon
2 teaspoons apple cider vinegar
sea salt and cracked pepper to taste (about 1/2 teaspoon of each)
Place brown rice and water in a small saucepan, cover and bring to a boil. Reduce heat to low and and simmer for 25 minutes or until all water is absorbed. Transfer to a large mixing bowl and set aside to let cool.
Place pesto ingredients in your food processor or small chopper, and blend until smooth and creamy. Add veggies and pesto to brown rice and stir well until everything is nicely coated with the pesto. Season with a little more sea salt and cracked pepper and serve.
~The Vegan Project