Ingredients
- 2 cups brown rice
- 4 cups organic broth (vegetable or chicken)
- 3 tbsp coconut oil or ghee
- ½ onion yellow or white, peeled and finely diced
- 2 cloves garlic peeled and minced
- ¼ tsp sea salt
- 1 lemon zest and juice, divided
- 2 cups baby spinach or baby Swiss chard
- 1 ½ cups peas fresh or frozen
- ½ cup fresh basil chopped
- pepper to taste
- 1 cup Broccoli Pesto (see Broccoli Pesto recipe)
Instructions
- In a large pot, begin cooking the brown rice according to package instructions but instead of water use broth. Cover and simmer until finished, about 40 minutes.
- While the rice is cooking, heat the oil or ghee over medium-high heat and add the onion and cook until it begins to become translucent, about 4-5 minutes. Add the garlic and salt; cook for another two minutes.
- Add lemon juice, spinach, peas, and basil and stir well to combine. Cook for about 2 additional minutes or until lemon juice is evaporated. Add this mixture to the finished brown rice and stir; then add the pesto and lemon zest and mix well. Serve warm or cold.
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