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Green Beans and Rice with Pesto

September 14, 2022 by towers

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.

Filed Under: Monica's Recipes Tagged With: brown rice and pesto recipe, green bean recipe, pesto recipe

Cauliflower with Pesto

July 5, 2018 by towers

This recipe is a version of a previously posted recipe for green beans with pesto  This one uses primarily cauliflower.  One other difference is that I used pine nuts which does make pesto extra special.  The gluten-free bread shown here was delicious freshly baked and served hot with these veggies.  It is easy to make–stay tuned as I will post that recipe next time.

1 head of cauliflower, cored and cut into bite-sized florets

2 cups green beans, cut into 1-2 inch lengths

pesto, follow the link above for that recipe but double it

4 Tbsp. extra-virgin olive oil

 

Prepare the  pesto but double the recipe, and set aside.

Steam the cauliflower in a vegetable steamer until just tender–this means you can pierce the florets with a fork with just a little resistance.  Remove from heat and rinse with cool water to stop the cooking, drain, and place in a bowl.  Now steam the green beans to the same tenderness following the same procedure and then adding to the cauliflower in the bowl.  Now use a spoon and mix the vegetables together well.  Add the pesto mix and stir well again.  Add the olive oil and mix well again.  Taste and add more salt if desired.  Serve room temperature or keep in refrigerator to serve cold as it will keep for a few days.

Filed Under: Monica's Recipes Tagged With: cauliflower recipe, green bean recipe, pesto recipe

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Towers Family Chiropractic

2302 Colonial Ave, SW, Roanoke, VA 24015
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