Green Rice Bowl with Peas + Pesto

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  • 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)
  • 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.