Easy Weeknight Dinner: Pesto rice with brussels sprouts & walnuts
This is a fantastic way to use day-old rice. So if you have leftovers, you're in luck!
Brussels often get a bad rep because they can taste a little funky if you're not used to them. Like most of the cabbage family, they can release some bizzaro smells when they're boiled or steamed which is why I usually stick to roasting them or giving them a quick pan-fry.
In this case, they cooked just long enough to get bright green but not long enough to lose their crunch, because let's be honest here, who want's to eat soggy food? No one.
I love this dish, because despite it's use of fall / winter ingredients it has the spirit of a summer dish. Thank-you pesto!
I make my own (pesto that is) but I know that there are a few good commercial brands out there too, so don't worry if you didn't harvest basil this year you can totally get away with this dish either way.
Makes 2 portions
2 C cooked white rice
1 or 2 T pesto
1 C Brussel sprouts, thinly chopped
1/4 red onion, minced
1 clove garlic * optional
1/2 C walnuts, chopped
Parmesan & sriracha for serving
5 mins prep + 5 mins cook
If your rice is already cooked, just grab it from the fridge. If not, cook it like this.
Next, grab a medium pan and add a spoonful of pesto along with your chopped garlic, onion & brussels.
Taste the pesto before adding the garlic as some are particularly garlicky.
Stir fry the veggies for a minute or two over high heat until the onions become fragrant.
Next, add the rice & a bit more pesto if you feel like there's not quite enough.
Plate your rice & veggies then top it off with walnuts & parmesan.
I like having it with just a bit of sriracha on the plate to add a bit of heat, but that's just me!