Saturday, 7 July 2012

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
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.

1 comment:

  1. Congratulations on making to the top 10 in the Love Your Lentils contest! I wrote a post giving a shout-out to finalists in the Top 10.