AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Vegan, VegetarianDifficultyIntermediateToasty almonds, savory olive oil, bright parsley, and a kiss of lemon!
Bring water to a boil, then add rice and kelp. Stir once, cover, and simmer for 30-40 minutes.
Remove from heat, keep covered, and let sit for an additional 10 minutes.
After 10 minutes, remove cover and fluff with a fork.
Allow rice to cool.
Toast the almonds in a skillet on low heat. Stir frequently to prevent burning. Almonds are done when you can smell a pleasantly nutty aroma and they begin to turn a golden brown.
Remove bottom of stems from parsley (it doesn't have to be perfect - the stems still provide the same nutrients and flavor!)
Place all pesto ingredients into blender or food processor. Pulse several times, until all ingredients are chopped and combined into a coarse pesto.
When rice is cool, combine with pesto and serve!
Remember, rice by itself is not a complete protein (containing all essential amino acids), so serve with seasoned black beans or legume of choice for a complete meal to keep you fueled and healthy!
Enjoy!
Recipe adapted from Eleonora Gafton, MUIH Cooking Lab Instructor
Ingredients
Directions
Bring water to a boil, then add rice and kelp. Stir once, cover, and simmer for 30-40 minutes.
Remove from heat, keep covered, and let sit for an additional 10 minutes.
After 10 minutes, remove cover and fluff with a fork.
Allow rice to cool.
Toast the almonds in a skillet on low heat. Stir frequently to prevent burning. Almonds are done when you can smell a pleasantly nutty aroma and they begin to turn a golden brown.
Remove bottom of stems from parsley (it doesn't have to be perfect - the stems still provide the same nutrients and flavor!)
Place all pesto ingredients into blender or food processor. Pulse several times, until all ingredients are chopped and combined into a coarse pesto.
When rice is cool, combine with pesto and serve!
Remember, rice by itself is not a complete protein (containing all essential amino acids), so serve with seasoned black beans or legume of choice for a complete meal to keep you fueled and healthy!
Enjoy!
Recipe adapted from Eleonora Gafton, MUIH Cooking Lab Instructor
