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Creamy Pistachio Pesto Over Brown Rice

pestoriceRecipe by Spork Foods owned and operated by sisters Jenny Engel and Heather Goldberg 
 
Gluten-Free
 
 
 
 
Ingredients
 
4 cups water, for boiling
 
2 cups short grain brown rice
 
6-8 cloves roasted garlic, or 3 cloves raw garlic
 
1⁄3 cup, plus 2 tablespoons extra-virgin olive oil
 
3 tablespoons fresh lemon juice
 
1⁄2 cup pistachio nuts, shelled, plus 2 tablespoons for garnish
 
2 1⁄2 cups fresh basil leaves, packed, plus for garnish
 
1 tablespoon light miso paste (non-barley)
 
1⁄2 teaspoon sea salt, plus to taste
 
1⁄2 teaspoon finely ground black pepper, plus to taste
 
1 cup cherry tomatoes, sliced in half lengthwise
 
1⁄2 cup pitted Kalamata olives, sliced into thirds
 
Directions
 
Preheat oven to 375°F.
 
Bring water to a boil in a medium (4-quart) pot, add brown rice, cover and cook according to package directions, about 35 minutes.
 
Set aside.
 
For the pesto sauce: While rice is cooking, place garlic, oil and lemon juice in a food processor and blend for 15 seconds. Add pistachios, basil, miso, sea salt and black pepper, and blend for about 30 seconds, or until smooth.
 
Toss brown rice with pesto sauce, until all rice is coated evenly. Add tomatoes and olives. Season to taste with sea salt and black pepper. Garnish with a sprig of fresh basil and remaining pistachios. Serve warm.
 
 
Sork_Sisters© Spork Foods, 2009
Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com) and online vegan cooking classes at www.sporkonline.com. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.
   
 
                   
 
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