This is one of those dishes that is super quick when you have leftover rice and some basil pesto in the fridge. If you haven’t tried this simple basil oil (pesto) recipe check it out here.
I am still getting green beans from the garden–it does make a difference when they are fresh. If you don’t have garden green beans, try your local farmers market.
One other note: the rice I used was cooked in chicken broth–recipe is here. Vary the amount of rice you use based on how much starch you are hungry for!
Serves 2
2 cups chopped green beans steamed until just tender
1 to 2 cups cooked brown jasmine or basmati rice
1/4 cup basil oil
sea salt to taste
Once green beans are cooked to your liking, drain any water in the pan and add the rice. Warm over low heat. Take off the heat and stir in the basil oil and salt if desired. Serve immediately.
