Pepper Pesto Stack

Pepper Pesto Stack

Published June 3, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 50 min

Prep Time: 20 min | Cook Time: 30 min

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Lentils are another great source of soluble fiber. According to the Cleveland Clinic, you can potentially lower your LDL (“bad” cholesterol) by about 1 percent by consuming 1 to 2 grams of the fiber every day.

Nutrition Facts
Serving size: about 1½ cups
Calories per serving: 319
Total Fat 18.4g 28%
Cholesterol 3mg 1%
Sodium 121mg 5%

Ingredients

  • 1 cup short grain brown (or white) rice
  • 2 cups chicken or vegetable stock
  • 1 cup each cooked mung beans and brown lentils
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1½ diced red pepper, cored and seeded
  • 1 jalapeño, cored and seeded, minced
  • 1 ripe red tomato, diced
  • 2 green onions chopped fine, white and green parts separated
  • ⅓ cup toasted almonds, skins on
  • 3 to 4 Thai basil leaves, finely sliced
  • extra virgin olive oil (EVOO)
  • salt and pepper to taste

Step by Step:

  1. Bring broth to a boil and add rice. Cook for approximately 20 minutes, until there is still some chew. Season to taste, drain, and set aside.
  2. Meanwhile, in a medium skillet, heat 2 tablespoons EVOO. Add 1 garlic clove and ½ of the white parts of the green onion. Sauté until softened and fragrant, approximately 1 minute. Add peppers and cook for 5 minutes, until they begin to soften. Add tomato and continue cooking another 3 to 5 minutes, until all vegetables are softened. Season to taste.
  3. Place in processor with toasted almonds and start machine. Pour 2 tablespoons of EVOO through feeding tube and continue pureeing (mixture will thicken and have some texture).
  4. Rinse and dry the same skillet. Add 2 tablespoons EVOO and the remaining garlic, white ends of onion, jalapeño, and ginger. Add rice (approximately 2 cups) to skillet, along with mung beans and lentils, and season to taste. Sauté for 3 to 5minutes to heat through and blend ingredients. Then gently stir in green onions and basil.
  5. Spread pepper pesto onto plate and top with rice and legumes. Garnish with herbs.
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