Pepper Pesto Stack

Pepper Pesto Stack

1 cup short grain brown rice ( or white)

2  cup chicken or vegetable stock

1 cup each cooked mung beans and brown lentils

2 cloves garlic, minced

1 " ginger, peeled minced

1 1/2 diced red pepper, cored and seeded

1 jalapeño, cored and seeded, minced

1 ripe red tomato, diced

2 green onions chopped fine, white & green part separated

1/3 cup toasted almonds peel on

3-4 basil leaves or (Thai basil), finely sliced

EVOO

salt & pepper to taste

Bring broth to a boil add rice.  Cook for approx 20min until there is still some chew, season to taste. Drain and set aside.

Meanwhile in a medium skillet heat 2 tbsp oil and add 1 garlic clove and 1/2 of 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.  Place in processor with toasted almonds start machine.  Pour 2 tbsp EVOO through feeding tube and continue pureeing, mixture will thicken and have some texture.

Rinse & dry the same skillet. Add 2 tbsp EVOO and add the remaining garlic and white ends of onion,  jalapeño and ginger .   Add rice (should be approx 2 cups)  to skillet along with mung beans and lentils, season to taste. Saute for 3-5min to heat through and blend ingredients.  Then gently stir in green onions and basil. 

Serving: spread pepper pesto onto plate and top with grain & legumes. Garnish with herbs.

Serves:8