Pepper Pesto Pulse Stack

1. 1

   Bring broth to a boil add rice. Cook for approx. 20min until there is still some chew, season to taste. Drain and set aside.

2. 2

   Add 2 tbsp EVOO, garlic, 1/2 of white ends of onion, jalapeno and ginger to a preheated medium size skillet and cook for 2 min. on medium heat. Add rice (should be approx 2 cups) to skillet along with mung beans and lentils, season to taste. Saute for 3-5min to heated through. Then gently stir in basil all of the green stems of the onions. Turn off the heat.

3. 3

   Serving: spread pepper pesto onto plate and top with grain & legumes. Garnish with herbs.

4. 4

   Meanwhile in a medium skillet heat 2 tbsp oil and add 1 garlic clove and remaining white ends of green onion, saute until softened and fragrant approx. 1 min. Add peppers and cook for 5 min until they begin to soften add tomato and continue cooking another 3-5min until all vegetables are softened, season to taste.

5. 5

   Place in processor with toasted almonds and basil, start machine. Pour 2 tbsp EVOO through feeding tube and continue pureeing, mixture will thicken and have some texture.

No additional tips available.